If you're not counting calories, whisk some butter into the sauce at the last minute to make it creamy.

1. Sear the filet mignons in a skillet over high heat; turn half-way through, allowing about 2 minutes per side depending on the thickness, though they're best served rare;
2. remove from the pan and keep warm.

1. deglaze the skillet with white wine;
2. drain the mandarins, adding the juice to the pan with the wine;
3. add the green peppercorns and reduce the sauce by half;
4. place the filets on individual plates; spoon the sauce and mandarin segments on top; 
5. serve with a little potato pancake.