Grab an eye round of beef and season it really well. Mine had a rub of salt, pepper, cumin, coriander, and paprika. Let it sit for an hour on the counter, then put it into an oven at 350 until it reaches an internal temp or 132. Remove from the oven and allow to cool for 15 minutes. Make an ice bath and top with a sheet of plastic wrap. Put the beef onto the wrap so it sits on the ice to cool quickly. Rotate every 15 minutes to cool evenly. Wrap it up and let it cool completely before slicing.

Slice a ton of shallots and toss with oil and butter. Lay on a baking sheet and cook at 350. Stir every 20 minutes and cook until evenly browned and crispy.

For the mayo, I just mixed some mayo with paprika and horseradish to taste.