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🍽️ Small Beef Roulades with Fig and Vegetable Filling

452 kcal · 30 min · 4 servings

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 (in 4 thin slices)
• 1.5 tbsp ras el hanout
• 250 ml poultry broth
• 1 tbsp chopped almond kernels
• a little mint (for garnish)

Instructions

1. 1. Cut the figs into small cubes.
2. 2. Peel the onions and dice them finely.
3. 3. Heat one teaspoon of oil in a pan.
4. 4. Sauté the onions until translucent over medium heat.
5. 5. Add the fig cubes.
6. 6. Season the mixture lightly with salt and pepper.
7. 7. Remove the filling from the pan.
8. 8. Let the filling cool down.
9. 9. Wash the celery and remove the fibrous strings.
10. 10. Peel the carrot.
11. 11. Cut the celery and carrot into very fine cubes.
12. 12. Wash the tomatoes.
13. 13. Quarter the tomatoes.
14. 14. Remove the stem ends and seeds from the tomatoes.
15. 15. Place the rump steaks between cling film.
16. 16. Pound the meat very thin using a meat mallet or rolling pin.
17. 17. Remove the cling film from the meat.
18. 18. Season the meat lightly with salt and pepper.
19. 19. Spread the cooled onion-fig mixture over the meat.
20. 20. Roll up the meat slices starting from the short side.
21. 21. Secure the roulades with toothpicks.
22. 22. Heat the remaining oil in a pan.
23. 23. Sear the roulades on all sides over high heat.
24. 24. Remove the roulades from the pan.
25. 25. Add the celery and carrots to the pan.
26. 26. Fry the vegetables vigorously over high heat while stirring.
27. 27. Sprinkle the vegetables with ras el hanout.
28. 28. Add the tomatoes.
29. 29. Pour the broth into the pan.
30. 30. Bring the sauce to a boil.
31. 31. Let the sauce simmer for one minute.
32. 32. Return the roulades to the pan.
33. 33. Cover the pan with a lid.
34. 34. Braise the roulades over medium heat for five minutes.
35. 35. Turn the roulades once while braising.
36. 36. Toast the almonds in a separate pan without fat until golden yellow.
37. 37. Wash the mint.
38. 38. Shake the mint dry.
39. 39. Pluck the mint leaves off the stems.
40. 40. Remove the roulades from the pan and place them on a plate.
41. 41. Season the sauce with salt and pepper.
42. 42. Pour the sauce over the roulades.
43. 43. Garnish the dish with the toasted almonds.
44. 44. Garnish the dish with the mint leaves.

Nutrition per serving

• kcal: 452
• Protein: 51 g · Fett/Fat: 20 g · Carbs: 14 g