Devices & Accessories
Fillet with Rice, Almonds and Cranberries
Prep. 10 min
Total 1 h
6 portions
Ingredients
Rice
-
basmati rice10 oz
-
water27 oz
-
coconut milk8 oz
-
chicken stock8 oz
-
dried ground turmeric1 tsp
-
salt to taste1 tsp
-
salted butter in pieces1 ½ oz
-
sliced almonds toasted3 ½ oz
-
dried cranberries2 oz
Sauce, Asparagus and Fillet
-
ripe tomatoes quartered25 oz
-
fresh basil leaves large10
-
salt divided, plus extra to season, to taste2 tsp
-
sugar3 tsp
-
extra virgin olive oil1 oz
-
yellow onions quartered3 ½ oz
-
whole beef tenderloin (approx. 30-40 oz)1
-
freshly ground black pepper2 tsp
-
salted butter room temperature4 oz
-
asparagus trimmed9 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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Creamy Chicken and Sun-Dried Tomato Pasta
30 min
Cod with Citrus Butter
50 min
Lemon Garlic Chicken
30 min
Pineapple Teriyaki Salmon
30 min
Cheesy Mac with "Velvety" Cheese
4 h 40 min
Seafood Quesadillas
2 h
Shrimp Scampi
40 min
Portuguese Fish and Potato Stew
45 min
Cheesy Stuffed Meatloaf with Broccolini and Eggplant
1 h 5 min
Pork Tenderloin with Carrots and Pesto Potatoes
2 h 55 min
Sous-Vide Cantonese-Style Beef with Tomatoes and Onions
2 h 25 min
Shrimp and Vodka Penne Pasta
50 min