Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the parsnips and potatoes. Cut into slim finger-sized lengths (no need to peel unless you want to). Place on a baking tray and drizzle with ½ tbsp olive oil. Season well. Slide into the oven to roast for 30 mins, turning the veg over halfway through.

Rub the centre cut steaks with 2 tsp oil each. Dust with a good pinch of salt and pepper. Set to one side.

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

Separate the egg, setting the white aside for another recipe, and placing the yolk in a bowl with 1 tbsp Dijon mustard, the juice from 1 lemon half and ½ tsp oil. Mix and stir in half the pot of crème fraîche. Finely chop the chervil and add it to the bowl.

Tear the lettuces into pieces. Whisk the juice of the remaining lemon half with 1 tbsp oil. Add a pinch of salt and pepper. Mix well. This is the dressing for the lettuce. Keep separate and toss together when ready to serve.

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 pan with the cooked shallots back on the heat. Tip in the egg yolk and crème fraîche mix. Cook on a gentle heat for 5 mins till bubbling.

Divide the steaks and chips between 2 plates. Serve with the béarnaise sauce and the lettuce.