Directions

1. In a large bowl, add thinly sliced onions and cover with buttermilk. Soak onions in the refrigerator while doing next steps.
2. While the onions are soaking, add whole milk, heavy cream, nutmeg, ½ teaspoon salt, and ¼ teaspoon ground black pepper to a medium sauce pan and heat until just bubbling around the edges.
   In a medium sauce pan, add butter and melt. Add in 3 tablespoons of flour, stirring constantly and cooking for 2 minutes. Pour in heated milk and cream mixture and bring to a boil, whisking constantly.
3. Reduce heat and simmer 3-4 minutes until thickened. Add in Horseradish Cheddar Cheese and whisk until cheese is melted. Set aside and keep warm.
4. Begin heating vegetable oil to 350 degrees for frying. Add the rest of the flour to a shallow bowl. Whisk in ½ teaspoon salt and ½ teaspoon ground black pepper. Using tongs remove onions from buttermilk and toss in the flour, shaking off any excess.
5. In batches, deep fry onion straws for about 2 minutes, until golden brown. Drain on a paper towel.
6. Heat a griddle and toss together sliced strip loin, olive oil, ½ teaspoon salt, and ½ teaspoon ground black pepper. Griddle sliced beef for 2 minutes per side. Set aside and keep warm.
7. Divide French fries among four shallow pasta bowls. Divide Horseradish Cheddar Sauce evenly over each batch of fries. Top with a portion of the sliced beef and a portion of the onion straws.

Yield: 4 Servings