Steak tartare, duck egg yolk and croutons

Forget slaving over the stovetop, your next dinner party can be as gourmet as it is relaxed, with this easy recipe by Fume’s Executive Chef Grant Brunsdsen.

  • Easy

Nutrition per serving

  • kcal 453
  • fat 17gg
  • saturates 10gg
  • carbs 55gg
  • sugars 11gg
  • fibre 6gg
  • protein 19gg
  • salt 1.7gg


  • 250g rump fillet or rump heart, cleaned and diced
  • 12g baby capers
  • 110g shallots, finely chopped
  • 4 anchovy fillets, finely chopped
  • 1 baguette, sliced
  • 4 duck egg yolks
  • A pinch of freshly cracked black pepper and Maldon sea salt
  • 1 egg yolk
  • 10g Worchester sauce
  • 5g sambal olek sauce
  • 75g shallots, finely chopped
  • 100g grapeseed oil
  • 10g flat leaf parsley, finely chopped


Mix the egg yolk through the beef mixture, at the dinner table, to add an interactive touch, and give it a creamier texture.


  1. Mix all the dressing ingredients in a bowl, apart from the grapeseed oil, and then slowly add the oil to emulsify the dressing.

  2. Bring the beef down to room temperature for 10 mins - if chilled - and mix with the dressing.

  3. Slice the baguette thinly then toss in olive oil and season with salt and pepper. Place on a flat tray with baking paper and cook in the oven at 180C until crispy.

  4. Arrange the meat on a plate or in a bowl, and make a small well in the centre for the egg yolk. Season and arrange the bread on the side before serving.

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