1) Heat 1 tbsp of the oil in large skillet. Season steaks with salt, pepper and thyme and add to hot pan. Sear 2 minutes per side, until golden brown. Add bourbon and cook 1 minute. Add 115 ml of the beef stock and bring to a simmer. Cook 2 minutes, until cooked to medium. Remove steaks from pan and transfer 4 of them to a serving platter. Reserve 4 steaks for another meal.
2) Dissolve corn flour in remaining beef stock and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.
3) In a medium saucepan, bring chicken stock to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.