• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, thinly slice mushrooms.
• Roughly chop spinach.
• Strip tarragon leaves from stems, then finely chop.
• Zest, then juice lemon.

• Pat steaks dry with paper towels. Season with pepper, half the garlic salt and half the Lemon-Pepper Seasoning.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (TIP: If steaks have a thick fat cap, sear fat-side down for 1-2 min.) (NOTE: Steaks will finish cooking in step 3.) Remove from heat and transfer steaks to an unlined baking sheet.
• Carefully wipe the pan clean.

• Roast steaks in the middle of the oven for 5-8 min, or until cooked to desired doneness.** 
• When steaks are done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until softened. Season with pepper and remaining garlic salt.
• Transfer mushrooms to a plate.
• To the pan, add cream, half the Parmesan, remaining Lemon-Pepper Seasoning, 1/2 cup (1 cup) milk and 1/4 tsp (1/2 tsp) salt. Cook for 1-2 min, stirring often, until cheese melts and sauce thickens. 
• Remove from heat, then stir in 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice.

• Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. 
• Strain linguine, then return to the pot, off heat.

• Thinly slice steaks.
• To the pot with linguine, add creamy sauce, any steak resting juices, spinach and half the tarragon. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Toss to combine, until spinach wilts.
• Divide linguine between plates. Top with steak.
• Spoon sautéed mushrooms over steaks.
• Sprinkle with remaining tarragon and remaining Parmesan.

If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook the striploin steak.