The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce

Ingredients

• 2 cups buttermilk 
• 2 teaspoons cayenne 
• 2 teaspoons dijon mustard 
• 2 cups flour all-purpose
• 2 teaspoons honey 
• 0.3 cup horseradish prepared
• 0.5 cup mayonnaise 
• 8  onion rolls fresh toasted
• 2  onions thinly sliced
• 2 teaspoons paprika 
• 2 pounds rare roast beef sliced thin
• 4 servings salt and freshly cracked pepper black
• 4 servings salt and pepper black freshly ground
• 4 slices sharp cheddar thick
• 0.5 cup cup heavy whipping cream sour
• 4 servings vegetable oil for frying

Equipment

• bowl
• paper towels
• whisk
• dutch oven

Directions

1. Watch how to make this recipe.
2. For the horseradish sauce: In a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season with salt and pepper.
3. Pour the buttermilk over the onions and let them sit for about 30 minutes.
4. Heat 3 inches of oil to 350 degrees F in a medium Dutch oven.
5. Whisk together the flour, cayenne, paprika and some salt and pepper.
6. Remove the onions from the buttermilk and toss them in the flour until thoroughly coated. Fry in batches until the batter is golden, 2 to 3 minutes.
7. Let drain on paper towels and season with salt while hot.
8. For the sandwich build: On the toasted onion rolls, begin with a slice of Cheddar, pile the meat high, add as many crispy onions as the sandwich will hold and schmear the top bun with a healthy portion of horseradish sauce.