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.
PREP 30 mins


  • calories 453
  • carbs 55g
  • saturated fat 10g
  • sugar 11g
  • protein 19g
  • fat 17g
  • fibre 6g
  • salt 1.7g


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


  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.