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