Reduction:
Mix all ingredients together in a saucepan and reduce by half on moderate heat.

Ravioli Stuffing:
Dice the mushrooms and shallots. Sauté shallots slowly in a pan, add the mushrooms and cook them slowly. When almost cooked, add the diced leeks, set aside, then add truffle paste.

Let sit until mixture cools to room temperature and add diced Canadian Provolone cheese, and chopped thyme.

Ravioli:
Spoon stuffing on one sheet of the wonton wrap, cover with a second sheet and eggwash between wonton. Mold ravioli in any shape. Poach the ravioli in boiling water when ready to serve. Cook until ravioli float to top.

Striploin Steak:
Coat steak with grapeseed oil and desired spices. Grill steaks 5 minutes on each side.

Béarnaise Sauce:
In a bowl, add cooled reduction and the egg yolks and whisk together. Place bowl over pot of boiling water (or use a double boiler), reduce heat and keep whisking until mixture thickens. The process will take approximately 5 minutes. Continue whisking and add clarified butter, seasoning, chervil and tarragon.

Presentation:
Place striploin steak on the centre of the plate, top with ravioli (two per person) and drizzle with Béarnaise sauce.

Jean-Pierre Challet
Chef de cuisine, Windsor Arms, Toronto