Step: 1/8

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.

Step: 2/8

Cut the meat across the grain into thin strips.

Step: 3/8

Wash the herbs, shake dry and chop the leaves.

Step: 4/8

Peel the shallots, cut into quarters, then slice or dice and saute until golden brown in the remaining rapeseed oil.

Step: 5/8

Mix the wine vinegar, sugar, mustard, curry powder and crème fraîche with the herbs. Season with salt and pepper.

Step: 6/8

Dice the slices of bread.

Step: 7/8

Melt the butter in a pan and fry the bread cubes until crisp on all sides. Season with salt and pepper.

Step: 8/8

Mix the meat, dressing, fried onions and the capers. Serve on plates, sprinkled with croutons and chopped parsley.