Clean, wash and cut the pointed cabbage into strips. Blanch the pointed cabbage in plenty of boiling salted water for about 2 minutes. Remove, rinse cold and drain well in a sieve. Peel 2 shallots and dice finely. Heat the oil in a large pot. Sauté the shallots for about 3 minutes. Add the pointed cabbage and sauté briefly. Deglaze with stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Keep pointed cabbage warm. Let the cherries thaw
Wash the veal fillet and dab dry. Heat 1 tbsp. clarified butter in a pan. Season the fillet with salt and pepper and fry it all around in the hot pan, then put it on the fat pan of the oven. Keep the roasting set. Cook the fillet in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 25-30 minutes (it is best to put a meat thermometer from the side into the middle. At 59 °C core temperature the meat is tender pink)
In the meantime, wash the potatoes thoroughly, grate them dry and cut them into thin slices. Heat 2 tablespoons of clarified butter in a large pan. Fry the potatoes for 15-20 minutes, turning them over. Season to taste with salt and pepper
Peel 2 shallots and dice finely. Heat the frying pan again, melt butter in it. Add the shallots and fry for approx. 3 minutes. Deglaze with wine and stock, bring to the boil and simmer for about 10 minutes (until the liquid has reduced by about half). Pour through a sieve into a second pot. Add the cherries and bring to the boil again. Stir starch and 1 tbsp. water until smooth, add to the sauce and simmer for about 2 minutes. Season the sauce with salt and pepper. Keep sauce warm
Wash herbs, shake dry. Pluck leaves from the stems and cut them into small pieces, except for a few chervil leaves for garnishing. Remove meat from the oven, brush with pesto and roll in the chopped herbs. Cover the meat lightly with foil and let it rest for about 10 minutes. Cut meat into slices and arrange with pointed cabbage, potatoes and cherry sauce. Sprinkle with chervil leaves