Video Tutorial: https://www.youtube.com/watch?v=2s1pHLMIOKo
2.5 Lb Lean Roast (Sirloin Tip is what was used)
1 lb bacon
2 Cups Milk
1 Cup Heavy Cream
4 oz cream cheese
3.5 tsp Salt
2.5 tsp Poultry Seasoning
1/4 tsp Black Pepper
1/2 tsp Granulated Garlic
*Poultry Seasoning Mix*
1 tsp Ground Sage
3/4 tsp Dried Thyme
1/2 tsp Dried Marjoram
1/2 tsp Dried Rosemary
1/4 tsp Dried Nutmeg
Take your roast and trim off any tough pieces and silverskin. Dice the entire thing up into bite sized pieces. Once diced, add to a bowl and place in 2.5 tsp of salt, all of your black pepper, and all of your poultry seasoning. Give this a toss and set aside for 30 minutes at room temp or 2 hours in the fridge.
Cut your bacon into similar width chunks. Place into a cold oven safe pan. Take to the stove and place on a burner that’s set to medium low heat to begin to render the fat. Once cooked, strain OR absorb most of your bacon grease with paper towels. You just need 3 Tbsp of it the grease.
Set up a double boiler over medium high heat. Add in your milk, cream, cream cheese, remaining salt, and granulated garlic. Whisk together until all of the cream cheese has melted completely.
Bring your milk mixture to a work surface with another bowl and a ladle. Crack 2 eggs into your new bowl and begin ladling in your cream mixture into the eggs while constantly mixing to temper the eggs. Continue until all of the milk has been used up.
Toss your bacon and beef in the same pan to coat the beef in the bacon grease. Pour over your milk/custard mixture into the pan. Place into a convection oven at 350°F for 60 minutes OR in a conventional oven at 350°F for 1 hour and 20 minutes.
Let rest for 10 minutes and serve.