If you haven’t noticed Sir Kensington’s yet, their condiments are worth discovering. They focus on simple, recognizable ingredients—no canola oil and no high-fructose corn syrup—so their mayonnaises, ketchups, and mustards feel like a straightforward, better-for-you upgrade for everyday cooking. I especially love using their mayo in quick chicken salads and dunking homemade sweet potato fries in their ketchup.
They’ve just released two new mustards, and they’re delicious. To celebrate, I teamed up with Sir Kensington’s to share a recipe and host a giveaway in honor of the mustard launch and the release of my cookbook, The Paleo Kitchen. Three lucky readers will win a variety pack of Sir Kensington’s products.
Entering the giveaway is simple. To be eligible for a variety pack, leave one comment below this post describing what you would make with Sir Kensington’s new mustard. Be creative—think beyond sandwiches: a unique breakfast, a playful dessert, a savory snack, or a new salad dressing. I’ll choose the three most creative entries and contact winners via the email provided in the comment. Please post only once; multiple comments won’t increase your chances. This giveaway ends Thursday, May 22nd, 2014 at 11:59pm CST. Open to residents of the USA and Canada only.
Below is the recipe I developed to highlight the new spicy brown mustard: Honey Mustard Bacon Wrapped Filet Mignon. It’s rich, simple to prepare, and the mustard-honey glaze brightens the steak beautifully. I’ve included tips on cooking and serving so you can reproduce the result at home with confidence.
Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway
- Yield: 2 servings
Ingredients
- 2 filet mignon steaks
- 4 strips of bacon
- 1/8 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Sir Kensington’s spicy brown mustard
- 1 tablespoon raw honey
- 1 tablespoon fresh orange juice
- Goat cheese, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Wrap each filet with two pieces of bacon so the sides are covered. Secure the bacon with toothpicks to hold it in place.
- Season the tops and bottoms of each filet with garlic powder, salt, and pepper.
- Heat a large sauté pan over high heat. When the pan is hot, place each bacon-wrapped filet bacon-side down. Cook the bacon on all sides until it begins to brown. Sear the top and bottom of each filet for 2–3 minutes per side in the rendered bacon fat, then transfer the pan to the oven or move the filets to an oven-safe dish and bake for about 9–10 minutes for medium doneness (adjust time for your preferred doneness).
- While the filets are in the oven, whisk together the mustard, honey, and orange juice to make the glaze.
- When the steaks are cooked to your liking, top each filet with a bit of goat cheese if desired and spoon the mustard glaze over them.
- Remove toothpicks before serving. Enjoy immediately.
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You May Also Like:
Simple Skirt Steak with Romesco Sauce
Steak Fajita Loaded Sweet Potatoes
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