We were looking at Club Classics. Beef stroganoff fit the bill. We were also looking to upgrade the ubiquitous filet mignon. I believe we took care of that. Then we decided to pair it with beef stroganoff. Instead of dressing egg noodles with the sauce, we inverted things and put the sauce on the inside. We cooked down shredded short ribs with minced king trumpet mushrooms. We folded in demi glace and finished it with creme fraiche and fine herbs. We dressed the ravioli with butter steamed honshimeji mushrooms and topped it with a rich, bone marrow-beef sauce. It was not quite wine-y enough to be a Bordelaise, though it was luxurious and flavorful, so we accented the dish with a red wine parsnip puree. Each element was tasty on its own and everything came together in a delicious riff off the original.