Steak Au Poivre with Linguine in Creamy Mushroom and Tarragon Sauce

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