Steak Au Poivre with Linguine in Creamy Mushroom and Tarragon Sauce
Steak Au Poivre with Linguine in Creamy Mushroom and Tarragon Sauce
Servings: 2 servings
Calories: 1500kcal
Ingredients
The Pasta
- 1 small shallot minced
- 1/4 cup white wine
- 2 tbsp tarragon fresh chopped
- 1 tsp chopped garlic
- 1 tbsp butter
- 1/2 tbsp flour
- 1 cup heavy cream
- 1 tsp lemon juice
- salt and pepper
- linguine for 2 people
- olive oil
The Steak
- 2 10oz striploin steak
- 1 cup Bourbon Peppercorn Sauce
Instructions
The Pasta
- In a large pan heat the olive oil on medium heat. Add the mushrooms with salt and pepper, toss to coat and then saute til dark brown. About 8-10 minutes.
- Add the shallots and garlic and continue to saute another 3-5 minutes.
- Turn the heat to high for 1 minute then add the white wine and lemon juice. Stir to combine and bring to a boil.
- Reduce the heat to medium and add the butter. Once its melted in stir in the flour.
- Reduce the heat to low and stir in the cream and tarragon. Cover and continue to keep warm until pasta is almost done boiling
- Once pasta is al dente, remove it from the pot, strain and add to the sauce. Fold the pasta in until fully coated.
- Serve pasta with steak au poivre from link above
The Steak
- Cook steaks as desired- I do salt and pepper, basted with butter and garlic in a cast iron
Nutrition
Calories: 1500kcal | Carbohydrates: 76g | Protein: 74g | Fat: 99g | Saturated Fat: 55g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Trans Fat: 0.4g | Cholesterol: 347mg | Sodium: 564mg | Potassium: 1216mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2292IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 7mg
