Heat a tablespoon of olive oil in a pan and add the strawberries and basil and cook for 2 minutes. Add 2 tbsp of white wine, honey and fresh seasoning and reduce by half. When ready put aside to cool for at least 30 minutes. Meanwhile, season the 2 beef fillets well with salt and pepper. Use a sharp knife to make an incision of around 3cm wide by 3cm deep into each fillet. When the strawberry sauce has cooled, place in piping bag and use to fill the incision in the beef. Seal the stuffed fillets on all sides in a hot pan and continue to cook to your liking. Put aside and allow to rest. In the same pan, place the butter and mushrooms and cook until soft before adding in the remaining of wine Continue to cook and reduce by 3/4. To serve, spoon the sauce onto 2 large serving plates, followed by the mushrooms. Place on the stuffed fillets and garnish with rucola leaves and a drizzle of olive oil.