![Fillet with Rice, Almonds and Cranberries Fillet with Rice, Almonds and Cranberries](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/115f46e0-a3c8-40ae-b13d-6f5d08b6ffa9/Derivates/da6648cb-3940-4ec2-8350-a5b3dd616038.jpg)
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Ingredients
Rice
- 10 oz basmati rice
- 27 oz water
- 8 oz coconut milk
- 8 oz chicken stock
- 1 tsp dried ground turmeric
- 1 tsp salt, to taste
- 1 ½ oz salted butter, in pieces
- 3 ½ oz sliced almonds, toasted
- 2 oz dried cranberries
Sauce, Asparagus and Fillet
- 25 oz ripe tomatoes, quartered
- 10 fresh basil leaves, large
- 2 tsp salt, divided, plus extra to season, to taste
- 3 tsp sugar
- 1 oz extra virgin olive oil
- 3 ½ oz yellow onions, quartered
- 1 whole beef tenderloin (approx. 30-40 oz)
- 2 tsp freshly ground black pepper
- 4 oz salted butter, room temperature
- 9 oz asparagus, trimmed
- Nutrition
- per 1 portion
- Calories
- 3962 kJ / 947 kcal
- Protein
- 54 g
- Carbohydrates
- 30 g
- Fat
- 56 g
- Saturated fat
- 27 g
- Fiber
- 6 g
- Sodium
- 1566 mg
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