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 LOVE MUSTARD!! I eat it with everything. It is my go to condiment. Your recipe looks amazing. I’m gonna have to try that. I might do a piece of mustard glazed salmon with this though.
Mustard is my life source. I eat it by the spoonful.
The mister and I frequently do sushi nights with our friends, so I would probably make some sort of dijon/wasabi/tamari sauce for dipping or a dijon wasabi mayo for on top of the rolls.
You can’t go wrong with a Cuban sandwich. Make a bun out of coconut flour then add some ham, pork and Dijon mustard.
I would plan to use the Dijon mustard to make Dijon Glazed Salmon Packets with Veggies (coat salmon with a mixture of mustard, sea salt, pepper, fat of choice, and lemon juice) while I am camping this summer, or on the barbecue at home! We have amazing local Salmon from the Monterey Bay…that reminds me, off to the fish market today!
Grilled maple-mustard glazed pork chops with mustard spiced apples and braised cabbage. Yum
Spicy Hawaiian brats!!!!
Mmmmmm I would make a cajun-ish chicken ‘sandwich’. Marinate the chicken in SK spicy mustard, olive oil, lemon juice, garlic, and a splash of coconut aminos. Sprinkle salt, pepper, and old bay before grilling. Top with more mustard (obviously), bacon, arugula, and avocado.
….drooling
I am not creative, darn! However I do have these orange pork bites with mustard that you marinade and then throw under the broiler for about 5 to 8 minutes (super fast) and voila! I hate mustard, but these bites are delish! That’s what I would make 🙂
My favorite breakfast omelet enjoys fresh country sausage with chives and green peppers…..and my taste buds will go over the top with Sir kensington spicy brown mustard ! what a way to start off my day.
eat it with almond flour coated chicken tenders, OF COURSE!