¼ cup canola oil, divided
2 bay leaves
2 cups long grain white rice
4 cups chicken stock
4 (8-ounce) beef tenderloin filets
Kosher salt and ground black pepper
2 garlic cloves, minced
¼ medium red onion, thinly sliced
¼ medium tomato, sliced
3 teaspoons apple cider vinegar
1 teaspoon soy sauce
2 ounces beer
½ cup cilantro leaves
3 teaspoons parsley, chopped
Preheat oven to 375°F.
In a large heavy bottomed pot on medium-high, add 2 tablespoons oil, bay leaves and rice. Stir to coat rice and toast 5-6 minutes. Add chicken stock and bring to a boil, place lid on pot until steam begins escaping. Turn heat off and do not remove lid for 25 minutes.
Season beef with salt and pepper. Add remaining canola oil to a medium skillet on medium heat. Once oil is smoking, add steaks. Brown meat on both sides, about 4 minutes per side. Remove steaks to a baking sheet and place in oven 10 minutes, for medium-rare.
Add onions to pan and cook until soft, 5-6 minutes. Add tomato, vinegar, soy sauce and beer. Simmer until vegetables are cooked.
Fold cilantro into finished rice and mound in a bowl. Please beef over rice and finish with pan sauce.