Start by cooking the risotto. Add spray oil to a saucepan, add mushrooms and cook until deeply browned and moisture is gone. Then add the shallot and garlic, cook 30 seconds and stir in the risotto rice and toast for 1 minute. Deglaze the pan with the white wine, cook until nearly evaporated.

Then start adding the stock, add a cup at a time, stirring frequently. Let each addition absorb before adding more. This should take around 18-20 minutes until creamy and al dente. Finish with Parmesan, salt, and white pepper. Texture should be loose and glossy, not stiff. Cover and keep warm.

Season steaks generously with salt and pepper. Heat spray oil in a pan over medium-high. Cook for 3-4 minutes per side until deeply browned.

Add butter and herbs; baste for 30-60 seconds. Remove and rest under foil.

In a small saucepan over medium heat, add the truffle oil and the shallots and sauté until translucent. Add the wine and reduce this by over half, should take around 10 minutes.

Add the cream and reduce the heat to low and cook for a further 5-6 minutes (the cream will boil over if the heat is too high). Remove from the heat and stir in the butter and any additional truffle oil, to taste. Add lemon juice, and season with salt and pepper.

Strain the mixture through a sieve and keep warm. The sauce will thicken as it rests off the heat.

To serve, spoon risotto into a shallow bowl. Then add some of the sundried tomatoes, spoon over the truffle butter sauce and top with the beef.