I want to serve a nice small plate of beef: top sirloin or tri-tip in the shape of a small log (prob. about 1.5" x 1.5" x 3"), seared on all sides. It will be served with confit shallots, and I'm thinking a micro-salad as a garnish. I feel like the plate is lacking something... a sauce? A celery-root purée? One thing all the guests agreed on is that they want the meal to be "light".