Preparation
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_1_M.jpg)
Cut the meat across the grain into thin strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_2_M.jpg)
Wash the herbs, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_3_M.jpg)
Peel the shallots, cut into quarters, then slice or dice and saute until golden brown in the remaining rapeseed oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_4_M.jpg)
Mix the wine vinegar, sugar, mustard, curry powder and crème fraîche with the herbs. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_5_M.jpg)
Dice the slices of bread.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_6_M.jpg)
Melt the butter in a pan and fry the bread cubes until crisp on all sides. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_7_M.jpg)
Mix the meat, dressing, fried onions and the capers. Serve on plates, sprinkled with croutons and chopped parsley.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000828/000828_step_8_M.jpg)