Preparation
Step: 1/11

Peel and finely dice the onions. Cut the figs into small cubes.

Step: 2/11

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.

Step: 3/11

Wash the celery and peel the carrots. Dice both very finely.

Step: 4/11

Wash and quarter the tomatoes. Remove the stalks and cores.

Step: 5/11

Flatten the rump steaks in between sheet of cling film until very thin and even.

Step: 6/11

Lightly season the meat slices with salt and pepper. Spread the onion and fig mixture over the top.

Step: 7/11

Roll up the steaks and secure with cocktail sticks.

Step: 8/11

Heat the remaining oil in a pan and brown the roulades on all sides over a high heat. Remove from the pan.

Step: 9/11

Add the celery and carrots to the pan and cook, stirring over a high heat until softened. Sprinkle with ras-el-hanout.

Step: 10/11

Place the tomatoes in the pan and pour in the stock. Bring to the boil and simmer briefly.

Step: 11/11

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.