Method
Preheat oven to 400 degrees F. Tie the meat and season it with salt and pepper.
In a medium sized sauté pan cook the bacon until just barely crisp over medium heat, stirring frequently. Remove bacon with a slotted spoon and drain on paper towels.
Increase heat to medium-high and sear the beef on all sides in the remaining bacon fat. Remove the meat and pour off most of the rendered fat. Discard.
Turn heat to medium low, add the mushrooms and cook until they begin to soften, about 2 minutes. Gather the mushrooms together in the center of the pan and place the beef on top. Transfer pan to the oven and bake for 20-30 minutes.
The beef is cooked to about medium when it is firm to the touch, offering only slight resistance. Remove beef and mushrooms from the pan and reserve on a plate.
Set the pan on medium heat and add the butter and shallots. Cook until softened, about 2 minutes. Add the wine and simmer until reduced to a couple of tablespoons.
To the reduced wine return the mushrooms along with any juices on the plate that have been released by the beef. Stir in the truffle oil, chives, basil, and reserved bacon. Adjust seasoning with salt and pepper as desired.
It may be necessary to add a tablespoon of water if the mushrooms soak up too much liquid.
Untie and slice the meat and place slices on a plate and spoon the pan sauce around just before serving.