A lean, inexpensive cut of beef: a London broil. A simple rub: truffled salt, black pepper, cayenne pepper, ground savory, and garlic. Sous vide at 124 F for ten hours. Char with torch or on grill immediately before service; slice thin on a diagonal cut. Broccoli dressed with red pepper aioli (red pepper-infused olive oil emulsified with an egg white.) Mashed potato seasoned with Neufchâtel and Hungarian paprika.
Simple techniques, good ingredients. What more do you need?