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Grassfed Tenderloin Hoagie
Grassfed Tenderloin Hoagie
Grassfed Tenderloin Hoagie
Grassfed Tenderloin Hoagie
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Main Ingredients Poultry and Meat
Course Main DishSandwiches
Meal LunchDinner
Preparation Method Grilled
Difficulty Quick and Easy
Prep Time 20 - 30 mins
IC Diet Scale Bladder Friendly
Substitution Guide IC Ingredient Substitution List
Keys To Success Pan sear the tenderloin in an extremely hot pan to ensure a flavorful "crust" forms

This flavorful sandwich is one of the best sandwiches we've ever had.  And using all natural, grass fed beef makes it extremely healthy and nutritious. It's been well documented that Meat from pastured animals have more "good" fats, fewer "bad" fats, more B-vitamins, higher total Omega-3s and higher Conjucated Linoleic Acid (CLAs) which is a potential cancer fighter.


  • ½ - 1 lb natural, grass fed beef tenderloin
  • 1 large onion, sliced thick, onion ring style (shallots are a good IC Friendly substitute)
  • Arugula
  • Hoagie Rolls or your favorite sandwich bread
  • Horseradish Veganaise Mayo (see recipe below)

Horseradish Mayo Recipe

Whisk together the following ingredients in a bowl
1/2 cup vegannaise
1 tbsp mustard powder
2 tablespoons white horseradish (drained) (wasabi powder or cayenne oil are other IC friendly substitutes)
Sea salt
Cover and refrigerate for at least 30 minute

Tenderloin Marinade

2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sweet hungarian paprika
1/4 tsp cayenne pepper (substitute cayenne oil or leave out if it bothers your bladder)
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cracked black pepper
1 tsp kosher sea salt

Hoagie Directions

  • Mix together Marinade ingredients in a shallow bow.
  • Coat the tenderloin medallions with the marinade, cover and refrigerate for 30 mins.
  • Before cooking, take tenderloin out of the fridge and let it come up to room temperature to prevent the meat from being shocked by the high heat.
  • Ppreheat oven to 350 degrees.
  • On the stove top, pre-heat 1-2 tbsp of oil in an oven safe sauce pan (i.e. stainless steal or cast iron); you want the pan to get extremely hot so you can get a good crust on the meat.  You'll know it's hot enough when the oil begins to lightly smoke.  important: do not use a non-stick pan for high heat cooking and/or searing as it can release dangerous chemicals.
  • Pan sear the tenderloin on all sides to get a good crust (about 3 – 5 minutes per side).
  • Put entire pan in 350 degree oven for 5  - 25 mins depending on thickness of the cut (if you use thin medallion cuts of beef, than you may not even need to finish cooking in the oven).
  • Take out the tenderloin out of the oven, remove from pan and allow them to rest on the countertop for at least 10 mins.
  • Use the same pan with all the drippings to lightly saute the onions (careful, the handle will be HOT).
  • Add a tablespoon of Sherry to help deglaze the pan and sauté the onions just long enough to soften them.  Take them off the heat while they still have a little bit of crunch to  them.
  • Slice tenderloin into strips
  • On a toasted hoagie spread spicy horseradish mayo, then top with the sliced tenderloin, caramelized onions and Arugula
  • Other great additions include fresh avocado, home grown slices of low acid tomatoes and sauteed red bell peppers

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