Peel and finely dice the onions. Cut the figs into small cubes.
Heat 1 tsp oil in a pan. Cook the onion over a medium heat until softened. Add the fig cubes and sprinkle with some salt and pepper. Remove from the pan and allow to cool.
Wash the celery and peel the carrots. Dice both very finely.
Wash and quarter the tomatoes. Remove the stalks and cores.
Flatten the rump steaks in between sheet of cling film until very thin and even.
Lightly season the meat slices with salt and pepper. Spread the onion and fig mixture over the top.
Roll up the steaks and secure with cocktail sticks.
Heat the remaining oil in a pan and brown the roulades on all sides over a high heat. Remove from the pan.
Add the celery and carrots to the pan and cook, stirring over a high heat until softened. Sprinkle with ras-el-hanout.
Place the tomatoes in the pan and pour in the stock. Bring to the boil and simmer briefly.
Return the roulades to the pan and simmer over a medium heat for 5 minutes, turning once. In a dry pan, toast the almonds until pale golden. Wash the mint, shake dry and pick off the leaves. Put the roulades on a plate and pour over the sauce. Season with salt and pepper and garnish with almonds and mint.