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1
Place the shallots and oil in small saucepot and cook over high heat until the oil starts to bubble.
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2
Reduce the heat to medium and continue to cook, stirring frequently and adjusting the heat to maintain a steady stream of bubbles.
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3
Cook until the shallots are rust colored, about 15 minutes.
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4
Carefully pour through a strainer into a second pot, then transfer the shallots to a paper-towel-lined plate.
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5
(Save the oil for stir-fries or for second batch of shallots.)
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6
Separate the shallots with a fork and season with salt.
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7
Allow to cool completely before storing in a sealed container (will keep for several weeks at room temperature).
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8
Sprinkle the beef with 3 tablespoons salt.
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9
Set on a rack in a baking dish, wrap in plastic, and refrigerate overnight.
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10
The next day, preheat the oven to 475 degrees F and adjust the rack to the lower-middle positions.
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11
Roast the beef until it is lightly browned, 35 to 45 minutes.
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12
Flip the roast, reduce the heat to 300 degrees F and continue roasting until the center registers 135 degrees F on an instant-read thermometer, 45 minutes to 1 hour longer.
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13
Remove from the oven and allow to rest at least 45 minutes.
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14
Slice as thinly as possible.
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15
Combine the thousand island and horseradish in a small bowl.
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16
Split the rolls in half and toast.
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17
Spread the dressing generously on the cut sides.
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18
Sprinkle the shallots generously on the top side of each roll.
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19
Top with the cheese.
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20
Place about 4 ounces beef on the bottom half of each sandwich.
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21
Close the sandwiches, cut and serve.
