Striploin, Wild Mushrooms and Truffle Ravioli with Provolone on Béarnaise Sauce | Canadian Goodness

Ingredients

• 4 striploin steaks
• 8 shiitake mushrooms diced
• 4 portobello mushrooms diced
• 2 shallots minced
• 1 tsp (5 mL) truffle paste
• 1 tbsp (15 mL) diced leek
• 6 oz (180 g) Canadian Provolone cheese diced
• 1 stem of fresh thyme
• 16 wonton wraps
• Grapeseed oil
• Béarnaise Sauce
• 2 egg yolks
• 2 tbsp (30 mL) of reduction (see below)
• 2 stems of tarragon
• 2 stems of chervil
• 2 tbsp (30 mL) of clarified butter
• Reduction
• 1 cup (250 mL) white wine
• 1 tsp (5 mL) of crushed black pepper
• 1/3 cups + 1 tbsp (100 mL) champagne vinegar
• *Double-boiler.