If you haven’t heard me talk about Sir Kensington’s yet or seen their amazing products in stores, well, I’m sure you will soon. This brand is exploding as people are noticing how great their condiments are. They use simple ingredients, no canola oil, and no high fructose corn syrup. Just simple, real ingredients. It’s made my life much easier when it comes to making chicken salads with their mayos or dipping my homemade sweet potato fries in their ketchup.
And they just released a new product!! Two new mustards! Which are delicious. So Sir Kensington’s and I decided to pair up to bring you a delicious recipe AND a giveaway to celebrate the release of their mustard and the release of my new cookbook, The Paleo Kitchen. Yep, two giveaways in one week. I’m cray.
Want to know what the giveaway is?? It’s really easy to sign up. And three people will win a variety pack! This is what you need to do to win a variety pack thanks to Sir Kensington’s:
- Leave a comment below this post (remember to only post once. some comments will not post right away) about what you would make with Sir Kensington’s new mustard! I came up with this recipe, now it’s your turn to be creative! It could be a crazy dessert, something for breakfast, or even a snack. Really whatever. Just be creative. The three most creative people will be chosen and contacted through the email that is embedded in the comment.
This giveaway will end Thursday May 22nd, 2014 at 11:59pm CST so enter NOW. Don’t try to do it later. NOW! It will be over before you know it! Open to only USA and Canada residents.
Be sure to head over to Sir Kensington’s Facebook Page AND Instagram as well to sign up! We want to get as many comments as possible!
Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway
- Yield: 2 1x
Ingredients
- 2 filet mignon
- 4 pieces of bacon
- 1/8 teaspoon garlic powder
- salt and pepper, to taste
- 2 tablespoons Sir Kensington’s spicy brown mustard
- 1 tablespoon raw honey
- 1 tablespoon orange juice
- goat cheese, to garnish (optional)
Instructions
- Preheat oven to 375 degrees.
- Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
- Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
- Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
- While the meat is in the oven, mix together mustard, honey, and orange juice.
- Top cooked filet mignon with goat cheese then pour sauce over each filet.
- Do not eat the toothpicks. That may be uncomfortable.
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You May Also Like:
Simple Skirt Steak with Romesco Sauce
Steak Fajita Loaded Sweet Potatoes
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I have to confess, everyone’s recipes sound so fabulous….I’d probably just dunk chunks of roast chicken, avocados or cucumbers into these incredible mustards or…just eat a spoonful!!!!!
OMG…these look awesome! I’m really new to the whole Paleo thing. New as in I still haven’t totally started, but have been making small changes over the past few weeks. I recently found your blog and am on my way to convincing my husband about going Paleo…or at least “not strict Paleo”. My biggest concern is condiments, but it looks like I could use this on EVERYTHING! I make these phenomenal mustard and honey glazed pork chops and I’m looking forward to trying it with these mustards!
Ok for some reason in late May I’ve been feeling like making fall recipes, (seems I always want what I can’t have) so here goes:
Warm butternut squash salad: dice butternut squash and coat with ghee, a bit of maple syrup, salt and pepper-roasted until golden, then put over a bed of arugula, goat cheese, pecans, and caramelized shallots. Dress with a fall vinegarette- apple cider vinegar, a bit of maple syrup, olive oil, garlic powder, salt, and, most importantly SPICY BROWN MUSTARD to give it a kick in the gonads. Served with roasted chicken thighs, coated with a mix of honey, spicy brown mustard, and ghee.
A take on crab cake eggs benedict. I would use the Sir Kensington mayo and spicy brown mustard in the crab cakes as well as folding a little Sir Kensington dijon mustard into the hollandaise sauce at the end. On the side, a little sweet potato hash with Sir Kensington ketchup for dipping! This dish could be served for Breakfast/Brunch or even for lunch or dinner…Yum!
I’d make mustard-beer blondies. Yes, they exist and yes, they are fantastic!
Man-Pleasing Chicken! I know, I know… what a ridiculous name! I promise you, it is awesome and a staple in my recipe arsenal. Take bone-in, skin on chicken thighs and place in a casserole dish with a little olive oil. Make a sauce using Sir Kensington’s Dijon Mustard, Natural Maple Syrup, Salt, Pepper, some Cayenne if you like, and a tablespoon of apple cider vinegar. Pour on top of the chicken, and you’re done! Bake in the oven until chicken is cooked through. Must try!
First off.. bacon and filet mignon, I have died and gone to heaven! I am making this tonight!
Okay now on to the recipe creating… Have you ever had the honey mustard pretzels from Snyder’s? Those things are like crack… and the absolute shit. I would totally make some homemade honey mustard paleo pretzels… and then probably eat them all in one sitting, but let’s be real here, I would still be standing from taking them out of the oven 🙂
fancy deviled eggs yo. add the dijon mustard with some paleo-mayo, egg yolks, chopped olives, a splash of olive juice (from the jar of olives) and salt n peppa (the seasoning, not the pop group) assemble per the norm and top with a sliced olive. works best with green unstuffed olives, but hey… whatever floats yer boat.
also, i’d put the dijon mustard in paleo bbq sauce and slather that ish on everything!!
i really love sweet potato fries with grainy mustard- a good balance of sweet and spicy. i would make that!
Mix together Sir Kensington’s Dijon Mustard + Avocado + Lemon Juice + Olive Oil & then mix sauce into some Zucchini Pasta or some Roasted (and chilled) veggies for a creamy delicious veggie dish! Before serving top with some Cilantro, Sea Salt & Pepper!