Using a kitchen knife make a hole in counter fillet. The size of the hole is determined by the size of the sausage. Put the sausage in the hole. Season the fillets with salt, marjoram, cumin, black and red pepper and a little olive oil. Leave in the refrigerator for 1 hour. After 1 hour, remove the tenderloin. In preheated pan fry the meat on both sides for a few minutes before cooking to preserve juiciness (this is called. * Sealing *). Put fillet and fat from frying pan in a little water and cover with foil. During baking for garnish can, add peeled and cut potatoes. Bake in preheated oven at 180C for 45 minutes. Five minutes before releasing the fillets, sprinkle with grated cheese. Bake in the formation of yellow cheese.