Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the parsnips and potato (no need to peel them, unless you prefer to). Cut them into finger-length batons. Spread them out on a baking tray, drizzle over ½ tbsp olive oil and season with salt and pepper. Slide the veg into the oven to roast for 30 mins, turning them over halfway through.

Rub the centre cut steaks with 1 tsp olive oil each. Season with salt and pepper and set to one side.

Peel and finely chop the shallot. Heat 2 tsp olive oil in a small pan. Add the shallot and cook for 5 mins till softened. Turn off the heat and set aside.

Separate the egg, and place the yolk in a bowl (see our tip for what to do with the remaining egg white). Mix the egg yolk with 1 tbsp Dijon mustard, the juice from half the lemon and ½ tsp olive oil. Add half the pot of crème fraîche and stir to mix. Finely chop the chervil and add it to the bowl.

Tear the romaine lettuces into pieces. Juice the remaining lemon half into a small bowl and whisk with 1 tbsp olive oil and a pinch of salt and pepper to make a dressing.

When the chips have 10 mins left, place a frying or griddle pan on a high heat. When hot, add the steaks and cook for 2-3 mins on each side for rare. Cook a little longer for more well done. Set aside on a warm plate and cover with foil to rest. Place the shallot pan back on the heat. Stir in the crème fraîche mixture and cook on a low heat, stirring, for 5 mins.

Toss the lettuce with the lemony dressing. Pop the steaks and chips onto 2 plates and serve with the béarnaise sauce and the salad on the side.