Place the water in a large stock pot and bring to a boil.

Meanwhile, pat 1/2 of the cracked pepper on each side of the steak.

Place a large skillet over medium-high heat and add 1 teaspoon olive oil.

Place the steak in the skillet with the hot oil.

Cook for 2 minutes, turn the steak over, and place the skillet in the oven for 6 minutes.

Add the pasta to the boiling water and cook according to package directions.

After the 6 minutes mentioned above, remove the steak from the oven and place the steak on a cutting board to rest.

Without wiping out the skillet, place 1 teaspoon olive oil in the skillet used for the steak and place over medium-high heat.

Add the onions and sauté, stirring frequently, for 3-4 minutes or until the onions are lightly browned and softened. Adjust the heat as needed so that the onions do not burn.

Reduce the heat to medium and add the wine, stock, tarragon, and salt to the onions and cook for about two minutes, stirring frequently.

While the sauce is reducing, thinly slice the beef.

Remove the sauce from the heat, add the butter, and stir until the butter is melted. Add the cooked pasta and toss gently.

Add the sour cream and the beef, toss gently until blended, and serve.