I've just tried this cut for the first time. Wow! It was restaurant quality. But I was very careful how I cooked it and followed advice I found on line very carefully. Got the meat to room temperature first ( 45 mins). Pat dry, oiled and salted, then into a hot pan 1-1.5 mins per side. Into oven at 140 degrees covered with foil for about 12 mins till internal temperature reached 57-62 degrees. Then rested for 10mins. Sliced and served with pan juices on a bed of cheesy mashed parsnips and potatoes. It was a winner on Christmas Eve. I will be back for more.