Ingredients

The following ingredients have 2 Servings
  • 1 oz dried Figs
  • 2 small onions
  • 2 Tbsps olive oil
  • salt
  • peppers
  • 2 stalks Celery
  • 1 carrot
  • 2 tomatoes
  • 11 ozs Sirloin steak (in 4 thin slices)
  • 1.5 Tbsps Ras el hanout (spice mixture)
  • 1 cup Chicken broth
  • 1 Tbsp chopped almonds
  • mint (for garnish)

Instruction

  • Cut figs into small cubes. Peel the onions and chop finely.
  • Heat 1 teaspoon oil in a skillet and fry the onions over medium heat until translucent. Add figs, season lightly with salt and pepper, cook briefly, remove and let cool.
  • Trim celery, rinse and remove strings. Peel carrot. Cut celery and carrot into very fine dice.
  • Rinse the tomatoes, cut into quarters and cut out stems and cores.
  • Set steaks between sheets of plastic wrap and pound very thin with a meat mallet or pan. Remove foil.
  • Season lightly with salt and pepper. Add onion and fig and spread mixture on top.
  • Roll meat over filling and secure with toothpicks.
  • Heat the remaining oil in a skillet. Fry the rolls over high heat until brown and then remove.
  • Add celery and carrot to the skillet and sear over high heat, stirring, then sprinkle with Ras el hanout.
  • Add tomatoes, deglaze with broth, bring to a boil and cook for 1 minute.
  • Add rolls back to skillet, cover and simmer over medium heat for 5 minutes, turning once. Toast almonds in a dry skillet until golden. Rinse mint, shake dry and pluck leaves. Add rolls to a plate. Season sauce with salt and pepper and pour over rolls. Garnish with almonds and mint leaves and serve.