Directions:

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