Small Beef Roulades

Ingredients

• 30 g dried fig
• 2 small onions
• 2 tbsp olive oil
• Salt
• Pepper
• 2 stalks celery
• 125 g carrots (1 carrot)
• 2 Tomatoes
• 300 g rump steak (cut into 4 thin slices)
• 1.5 Tbsp Ras el-Hanout
• 250 ml poultry broth
• 1 Tbsp chopped almond kernels
• a few mint leaves (for garnish)

Instructions

1. 1.

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

2. 2.

   Heat 1 tsp oil in a pan and sauté the onions over medium heat until translucent. Add the fig cubes, season lightly with salt and pepper, remove from heat and let cool.

3. 3.

   Clean, wash and de-stem the celery. Peel the carrot. Dice the celery and carrot into very fine cubes.

4. 4.

   Wash the tomatoes, quarter them, and cut out stems and seeds.

5. 5.

   Place the rump steak slices between sheets of cling film, pound them thin with a meat mallet or rolling pin, then remove the film.

6. 6.

   Season the beef lightly with salt and pepper, spread the onion‑fig mixture on top.

7. 7.

   Roll each slice from the side and secure with toothpicks.

8. 8.

   Heat the remaining oil in a pan. Sear the roulades over high heat until browned all around, then remove them.

9. 9.

   Add celery and carrots to the pan and stir‑fry over high heat, then sprinkle with Ras el-Hanout.

10. 10.

    Add tomatoes, pour in broth (deglaze), bring to a boil and simmer for 1 minute.

11. 11.

    Return the roulades to the pan, cover, and braise over medium heat for 5 minutes, turning once. Roast almonds in a dry pan until golden‑yellow. Wash mint, shake dry, and pick off leaves. Arrange the roulades on a plate. Season the sauce with salt and pepper and pour over the meat. Garnish everything with almonds and mint leaves.