1. In a pot of boiling salted water, cook the fettuccine al dente. Drain.
2. In a pan, melt 100g of butter. Add the minced beef. Cook for 7 minutes.
3. Remove the meat and set aside. Add the cream and the beef stock cube. Bring to a boil and reduce for 2 minutes.
4. In a small pan, melt the remaining butter. Add the apples and cook until golden brown.
5. On a plate, arrange the fettuccine, beef, and sauce. Top with apples and serve.