Saute the mushrooms, shallots in butter on high heat until carramelized . Remove from pan and add the beef.
Sear the beef in the same pan and allow the meat to pick up the glaze from the pan. About 5 minutes.
Add the wine, glaze, and thyme. Return the mushrooms and shallots and reduce to almost dry. Stir in 2 tablespoons of whole butter and allow cooling.
Stir in the truffle oil. While the mixture cools, press the seams of the dough together and roll into a 1/4" thick rectangle.
Cut the dough into 1 1/2" squares. Take a spoon pf foiling and place in center. Bring the four corners up to the center and crimp together.