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Ingredients

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

Method

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.

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