Place beef into a small roasting dish and drizzle with EVOO, sprinkle with salt and pepper. Place into a 180°C oven for 1 hour. Finish roasting by increasing the heat to 200°C for a further 10 minutes. Reserve the roasting liquid to make your gravy.
Cut the beef into chunks and place into the Thermomix bowl only up to the 1L mark. Add a splash of the roasting liquid, or as needed. You will be able to gauge this after the first shred. Shred the beef, 6 sec/Reverse/speed 5 If you need to repeat, (based on how tender your meat is) do so. Depending on the cut of beef you use, the time can vary. Set aside shredded beef and repeat until all of it is done. Place into a Thermoserver and whilst still hot, add plenty of finely grated truffle. Cover.
Using the same Thermomix bowl, without cleaning, proceed with the Best Ever Gravy recipe, using the remaining roasting liquid. Add purchased liquid stock if you need to thin the mixture down at all. It can get very salty if it becomes too thick. Add finely grated truffle to the gravy too and stir through to infuse. Set aside but keep hot.
Preheat the oven to 240°C or as hot as you can get it.
Grease 18 muffin holes with plenty of beef lard, bacon fat or duck fat. In a pinch EVOO will do, but your Yorkshires will not be as nice.
Make the Yorkshire batter well in advance as it is better with some resting time, I usually leave it in the Thermomix bowl and then add the iced water and blend just before cooking.
When ready to eat, heat the muffin tin in the oven until the fat is just on smoke point. Quickly pour the batter into each muffin hole and return to the oven for 15 minutes until puffy and golden.
To serve, push some of the shredded beef into the centre of each Yorkshire, spoon plenty of gravy over the top and then shave truffles until you have none left! Serve with plenty of the usual Sunday roast suspects, potatoes, pumpkin, parsnips, greens and of course, loads of gravy over the lot!