Rinse the chervil and put a few leaves aside. Rinse the steaks, dab them dry and roast them in the heated mixed fat in a frying pan for about 4 minutes on each side. Then season with salt, season with pepper, brush with the mustard and keep warm in the oven with the lid closed.
Heat the chervil in the remaining fat for 1 minute. Bring to a boil once with half of the whipping cream and blend in a hand mixer. Pour the sauce into the roasting pan and season strongly with the soy sauce, the juice of one lemon, a tiny bit of salt and freshly ground pepper.
Whip the remaining whipping cream until stiff and fold into the sauce. Pour the chervil foam over the steaks, sprinkle with the remaining chervil leaves and serve on the spot.
Serve with potato patties. A light rose rounds off everything together tastefully.
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