Step 1

• The day before serving, remove the roast from the package, and dry thoroughly with paper towels.
• Set the roast on a baking sheet and place in refrigerator overnight.
• Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature.
• Rub the roast all over with horseradish and dijon mustard.
• In a bowl, mix together the kosher salt, black pepper, thyme and garlic powder. Sprinkle the spice mix over the roast.

Step 2

• Preheat oven to 450° F.
• Place the celery, carrot and onion pieces into the bottom of a roasting pan.
• Place the roast on top of the vegetables.

Step 3

• Roast in preheated oven for 30 minutes.
• Reduce oven temperature to 350° and roast until the meat is browned and an instant-read thermometer inserted into the thickest part of the roast reads 130° to 135° for medium rare.
• Remove from oven, transfer roast to a platter and cover with a tent of aluminum foil.
• Allow to rest for 30 minutes.
• Temperature of the meat will rise about 10 degrees during resting time.

Step 4 – Au Jus

• Skim excess fat from the pan drippings in the roasting pan.
• Place the pan over a burner set to medium heat and stir in the beef base and 1 ½ cups of water.
• Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan.
• Strain out and discard the vegetables.
• Combine the cornstarch and 1 tsp water in a small bowl and whisk the mixture into the sauce.
• Allow the sauce to thicken slightly, pour into gravy boat and serve with roast.

• Add all ingredients in a large pot bring to a boil.
• Reduce heat and simmer uncovered for 30 minutes stirring frequently.

• In a large bowl, mix together the Beef, Breadcrumbs, Onion, Italian Seasoning, Ketchu, Colonel Pabst Worcestershire Sauce, Egg and Salt and Pepper.
• Form the meat mixture into 4 equal sized oval shaped patties
• Heat the Olive Oil in a large pan over medium-high heat
• Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.
• Remove the meat from the pan. Place on a plate and cover with foil.
• Melt the Butter in the pan. Add the Onion and Muchrooms and season with Salt and Pepper.
• Cook for 3-5 minutes or until vegetables have softened. Whisk in the Beef Broth, Ketchup and Colonel Pabst Worcestershire Sauce and bring to a simmer.
• In a small bowl, mix the cornstarch with 2 Tbsp of Cold Water.
• Add the Cornstarch mixture to the pan and whisk until smooth. Cook 1-2 minutes or until sauce has just thickened.
• Add the Meat back to the pan and spoon the gravy over the top. Sprinkle with Parsley and serve.

• Preheat broiler to high.
• Arrange bread on a rimmed baking sheet, coat with cooking spray.
• Broil 2 minutes or until toasted, stirring once after 1 minute.
• Heat a grill pan over medium-high heat.
• Combine Salt, Pepper, Paprika, and Garlic Powder in a small bowl.
• Rub spice mixture evenly over Steak.
• Add Steak to pan, grill 5 minutes on each side for medium-rare or until desired degree of doneness.
• Place Steak on cutting board. Let stand 5 minutes.
• Cut across the grain into thin slices.
• Combine Oil, Vinegar and Mustard in a large bowl, stirring with a whisk.
• Add toasted bread cubes, Steak, Arugula, and Onion, toss to coat.
• Divide salad among 4 plates.
• Top evenly with Avocado and Blue Cheese.