WOOP’s Cafe de Paris Steak with Polenta Chips Recipe

Many of our WOOPers have been asking for some of our favourite recipes so they can re-create them at home. We will share with you some of WOOPs most popular recipes. We promise you though, they will take you quite a bit more than 15 minutes!




Another WOOP favourite is our Cafe de Paris Steak with Polenta Chips. Our Cafe de Paris butter is silky smooth and chock full of flavour, you could really serve it with everything!


WOOP’s Cafe de Paris Steak with Polenta Chips 


Serves 2


2 x 150g Angus sirloin steak, or steak of your choice

1 bunch of asparagus


For the cafe de Paris butter:

150g butter, softened

1 1/2  tbsp tomato sauce

1 tbsp Worcestershire sauce

1 tbsp shallot, finely chopped

1 tbsp capers, drained and finely chopped

1 tbsp dijon mustard

1 tsp cognac

1 tsp madeira

1/4 tsp paprika

pinch of dried chives

pinch of dried tarragon

pinch of salt

pinch of pepper


For the polenta chips:

150g polenta

600 ml chicken stock

Pinch oregano

Salt and pepper to taste

Cornflour, for dusting


To make the cafe de Paris Butter: Place all the ingredients for the Cafe de Paris butter except the butter in a bowl. Leave to infuse for 24 hours. Place in a blender with the butter and pulse to combine. Lay out a piece of clingfillm and spoon the butter into the middle in a log shape. Roll up the cling film twisting the ends like a lolly wrapper to tighten the butter and form a roll. Refrigerate until serving so butter can firm up. Cut into 1/2 cm round slices for serving. You will have extra for another time and the butter can be frozen.


To make the polenta chips: Heat the chicken stock up in a pot and once its hot stir in the polenta, oregano and salt and pepper. Keep stirring for 2-3 mins until the polenta becomes very thick. Pour into an baking dish lined with baking paper. Cover and refrigerate until polenta is completely cold and has set. Remove from the fridge and turn out on a chopping board. Cut into chip 2cm by 5 cm. Dust with cornflour.  Heat 4-5 tbsps of cooking oil in a non-stick frying pan over a medium high heat.  Once oil is hot add the polenta chips to the pan. They should take about 8 mins to brown – turn them so they brown on each side. Place on a paper towel to drain and season with salt.



To cook the steak: Heat a non-stick frying pan or griddle over a high heat. Remove Angus sirloin steak from its packaging and pat dry with a paper towel. Rub with cooking oil and season 1 side with salt and pepper. Once the pan is smoking hot add the steak to the pan seasoned side up. Cook 2 mins each side for medium rare steak. Just before removing steak from pan spoon add cafe de Paris slices so they can start to melt.


To cook the asparagus: Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Lie flat in a deep sided pan. Boil the kettle. Place the asparagus pan over a medium heat and just cover with boiling water. Blanch for 2-3 mins. Drain.