Fillet with Rice, Almonds and Cranberries

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