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Method

1. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking.

2. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle.

3. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp.

4. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later.

5. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat.

6. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later.

7. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes

8. Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette.