Luxury pappardelle with steak, celeriac and mushrooms

Heat a large pan of water for the pasta. Clean the onion and finely chop. Clean the garlic and cut finely.

Wipe the mushrooms with kitchen paper and halve them. Peel the celeriac and cut into 1 cm cubes.

Bring 150 ml of water to the boil and leave the bouillon tablet to roast. Slice the parsley.

Sprinkle the steak with salt and pepper. Heat the butter in a frying pan and fry the steak for 4 min. On medium heat. Turn halfway.

Remove from the pan, place on a plate and rest under aluminum foil. Leave the shortening in the pan.

Fry the onion 3 minutes on medium heat in the remaining shortening. Add the garlic and mushrooms and cook for 3 minutes.

Stir the flour through the mushrooms and cook for 1 min. Add half of the stock and stir to a bonded sauce.

Add the whipped cream, the rest of the stock and pepper and bring to the boil while stirring. Turn down the heat and simmer for another 5 minutes.

In the meantime, heat the rest of the butter in the other frying pan and fry the celeriac, pepper and salt for 5 min.

Meanwhile, add the pasta and possibly salt to the pan of boiling water and cook the pasta in 4 minutes until al dente.

Spread the pasta over the plates and spoon the mushroom ragout and celeriac on top.

Cut the steak into slices and spread with the parsley over it.