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Preheat the oven to 200C (180C fan/Gas 6). Put the joint into a roasting tray, brush all over with a little oil and season well with salt and pepper, then roast for 15 to 20 minutes, until it reaches an internal temperature of 36C.
Transfer the joint to a sealable container and set aside to cool. Once cool, cover with the lid and chill in the fridge for at least 2 hours, until cold, or up to 12 hours.
Melt the butter in a small frying pan, add the mushrooms and sauté over a medium heat for 1 minute. Set aside to cool.
Once cold, finely chop the mushrooms and place in a bowl. Add the crème fraîche, olive oil, truffle oil, and sherry vinegar and whisk until combined. Season to taste.
Smear the dressing onto four serving plates. Slice the chilled beef as thinly as possible with a very sharp knife and lay the slices on top, about four or five pieces per serving.
Finish with the frisée, chives, beetroot, and cress, plus shavings of black truffle if using, and a grind of pepper.