Wash, clean and peel the cucumber. Clean and wash the radishes. Slice both thinly. Whisk the lemon juice, salt, pepper and sugar together. Beat the oil in a thin stream. Mix the vinaigrette with the salad, set aside
2.
Wash the fillet, pat dry and cut into thin slices. Put the starch in a deep plate and turn the fillet slices in it. Heat the clarified butter in a large pan. Fry the meat in 2 portions, turning, for about 2 minutes on each side. Season the meat with salt and pepper, remove. Deglaze the frying fat with cream and 200 ml water, simmer a little. Add the meat and season everything to taste
3.
Wash the herbs, shake dry. Pluck chervil leaves and chop. Cut the chives into rolls. Mix the chives into the salad and season again to taste. Scatter chervil over the meat. Serve the meat with a salad. Baguette bread tastes good with it (ask the baker for the lactose-free variety)
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