Preheat the oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3). Remove peel from potatoes, rinse and slice into thin slices. Finely grate cheese. Remove peel from garlic and cut in half. Rub 1 large ovenproof dish with clove, then grease.
Place potatoes in 3 layers like roof tiles. Sprinkle with a little cheese and season with salt, pepper and nutmeg. Pour whipped cream over everything. Bake the potato gratin in the hot oven on the 2nd rack from the bottom for about 50 minutes.
Pat the beef fillet dry. Heat oil in an oblong roasting pan or in an ovenproof frying pan.
Sear the fillet in the hot oil for 5-8 minutes at high temperature. Season with salt and pepper. Place in roasting pan next to gratin in stove and roast for 25-half hour.
Rinse kitchen herbs, shake dry, chop and sprinkle on a flat plate. Cover and set aside.
Clean, peel, and rinse kohlrabi and carrots and chop into small cubes. Heat butter in a saucepan. Sauté vegetables in it over medium heat for 3 minutes. Add just under 100 ml water and clear soup and cook gently for 5-6 minutes with the lid on.
Remove the fillet from the stove. Roll in herbs, wrap in aluminum foil and rest for about 10 minutes.
Remove fillet from foil and cut into slices. Serve with the gratin and vegetables.
On the inside