In a large saute pan over medium-high heat, add the olive oil and then add the beef cubes. Saute the beef cubes until brown, about 2 minutes per side. Add the shallots, cook about 3 to 4 minutes, or until translucent. Whisk the arrowroot into the white wine until it dissolves. Add the wine mixture, and cook until the liquid is reduced by half. Add the mushrooms and cook for 2 minutes.
Add the rosemary, thyme, basil leaves, salt, and pepper, to taste. Stir in the sour cream and pour over the cooked pasta.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Herb Mesa