Boil the fettuccini with 2 liters of water until the pasta its al dente and set aside. Cut the meat into medium squares. Add salt, pepper, bay leaves, and the dijon mustard to the meat. Cook the meat in a pan for 3 minutes. Add the white wine until the alcohol burns. Add the chopped union. Add the cream. Serve one portion of fettuccini and put the meat on top.