Wash the veal fillet, salt a little, make 20-30 slight cuts with a knife. Put one cherry without a stone into each cut. Put the meat into a deep stewing pan, pour some melted butter on it and sprinkle with ground cardamom and ground cinnamon Place into a preheated oven. When the crisp appears on the meat, pour melted butter on it and sprinkle with flour. Close the deep stewing pan witn a lid. Cook the dish until it is half-ready, add red wine and cherry syrip, the rest of the butter. Braise the meat under the lid, dressing it constantly with its own juice until it is ready.

Cut the ready meat on portions, put them on a dish and coat with sauce.

Serve boiled rice for garnish. Decorate the dish with dill greens and olives.