In a large and deep pan heat the olive oil and saute the chopped shallots over low heat for 5 minutes. Add beef, salt and pepper and brown all over on medium heat, add the white wine and deglaze the pan by scraping the bottom with a spatula, cook until the wine is mostly evaporated.

Add mushrooms, thyme and garlic, cook for 2 minutes, then add the beef stock, bring to a boil, then lower the heat, cover and cook for 1 hour or until the beef is tender and could be easily broken with a spoon or a spatula.

Add the cream and let the sauce reduce until thick. (If you are using double cream it will take 1-2 minutes of medium heat but might take longer if using whipping cream.) When the cream sauce is desired consistency add the truffle oil, stir, then add salt and pepper if needed and take it off the heat. Serve with chopped chives or parsley.