Cross post - but wanted to share with you guys. Quite possibly the best steak I've ever had - a marrow crusted beef tenderloin I made a week ago.
I need to write up the full post on my blog, but haven't gotten around to it yet. The steak is salted and sealed in a plastic bag (vacuum sealed if you have a sealer - I did this with a cheapy but just bought a VacMaster VP112 which is en route). It is then cooked for 30 minutes in the hot water bath where it cooks in it's own juices.
The marrow crust is bone marrow, bread crumbs, thyme, butter, salt, which is rolled out, frozen, and punched with a biscuit cutter before being placed on the steak and hit under the broiler for ~60 seconds.
It's served with braised swiss chard, smashed fingerling potatoes with chives, and a bordelaise jus. The meat is fillet mignon from Costco (great stuff and highly regarded by Cooks Illustrated).
I'll post the recipe on EatDrinkCheer when I get around to writing it out - but it's pretty intense. That said, the crust adds an amazing richness.
Btw - I've been having some color issues with my Chrome browser. It if doesn't look quite right - you may be too.