Pat the rump steaks dry, snip the fat around the edge at intervals. Season the meat with salt and pepper and fry in a pan with 2 tbsp rapeseed oil for 3-4 minutes on each side for medium rare. Remove from the pan and wrap in foil. Leave to rest for about 5 minutes, then continue cooking to medium.
Cut the meat across the grain into thin strips.
Wash the herbs, shake dry and chop the leaves.
Peel the shallots, cut into quarters, then slice or dice and saute until golden brown in the remaining rapeseed oil.
Mix the wine vinegar, sugar, mustard, curry powder and crème fraîche with the herbs. Season with salt and pepper.
Dice the slices of bread.
Melt the butter in a pan and fry the bread cubes until crisp on all sides. Season with salt and pepper.
Mix the meat, dressing, fried onions and the capers. Serve on plates, sprinkled with croutons and chopped parsley.