Rare Roast Beef, Charred Corn, Herb Sauce
Beef roasted to a even blush edge to edge, carved thick, with corn rounds off the grill and a sharp green sauce.
The whole dish is judged on one thing: whether the colour is the same at the edge as it is in the middle. That means low heat, a long rest, and carving thick enough that the meat still has texture.
The green sauce is there to cut, so it is built on raw garlic and acid rather than cooked down.
