AAA Canadian filet mignon, rubbed with green pepper corns and rolled in cracked black pepper corns. The sauce is from the pan juices, veal stock, white wine, French shallots, Cremini mushrooms, cream and a little port. My wife said her lips were on fire from the pepper corns, but I have to say it was a good kind of fire. Served with simple mashed potatoes and medallions of carrot.