Steam the vegetables cut into julienne size at low heat and cool.
Fill the fillet with a layer of cheese, cider crumbs, vegetables, cheese, cider crumbs (*).
Tie the filled fillet with a string or pin it with a wooden stick.
Fry the fillet well, then put it into a heated roasting pan.
Deglaze roast stock with white wine and pour over meat. Spread sour cream on the fillet.
Cook for 25 minutes at high temperature (220 °C) in heated oven, serve hot.
(*) Mostbröckli, Mostmoeckli: small, sinew-free, long-lasting meat product, which is produced during the cutting of Bindenfleisch (**) and is cured, lightly smoked and air-dried like this.
(**) Bindenfleisch: lightly cured, low-fat, air-dried muscle meat from beef (for example: Bündnerfleisch).
Tip: Instead of clarified butter, you can also use butter in most cases.
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