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Fillet with Rice, Almonds and Cranberries
4.3 8 ratings
Prep. 10 min
Total 1 h
6 portions
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Ingredients

Rice
  • basmati rice
    10 oz
  • water
    27 oz
  • coconut milk
    8 oz
  • chicken stock
    8 oz
  • dried ground turmeric
    1 tsp
  • salt to taste
    1 tsp
  • salted butter in pieces
    1 ½ oz
  • sliced almonds toasted
    3 ½ oz
  • dried cranberries
    2 oz
Sauce, Asparagus and Fillet
  • ripe tomatoes quartered
    25 oz
  • fresh basil leaves large
    10
  • salt divided, plus extra to season, to taste
    2 tsp
  • sugar
    3 tsp
  • extra virgin olive oil
    1 oz
  • yellow onions quartered
    3 ½ oz
  • whole beef tenderloin (approx. 30-40 oz)
    1
  • freshly ground black pepper
    2 tsp
  • salted butter room temperature
    4 oz
  • asparagus trimmed
    9 oz

Difficulty

medium

Nutrition per 1 portion

Sodium 1566 mg
Protein 54 g
Calories 3962 kJ / 947 kcal
Fat 56 g
Fibre 6 g
Saturated Fat 27 g
Carbohydrates 30 g

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