Fillet with Rice, Almonds and Cranberries

Rice

• 285 g basmati rice
• 765 g water
• 225 g coconut milk
• 225 g chicken stock
• 1 tsp turmeric, dried, ground
• 1 tsp salt to taste
• 45 g butter, salted in pieces
• 100 g almonds, flaked, toasted
• 60 g cranberries, dried

Sauce, Asparagus and Fillet

• 700 g tomatoes, ripe quartered
• 10 basil leaves, fresh large
• 2 tsp salt divided, plus extra to season, to taste
• 15 g sugar
• 30 g extra virgin olive oil
• 100 g onions quartered
• 1 beef tenderloin (approx. 850-1135 g)
• 2 tsp black pepper, freshly ground
• 115 g butter, salted room temperature
• 255 g asparagus trimmed