Skeptic, I cooked it the same way I cook eye of round. I follow a method I saw on ATK or Cooks Country, which is to roast it low and slow. And I mean low. While they recommend searing the meat on a skillet first, I found that produced a lot of splatter to clean up so I don't do that any more. First, I remove it from the package at least a day ahead of time and sprinkle it with kosher salt. I may pepper it at that time too. Cover and refrigerate for a day or three. ATK said that was an important step in making the meat tender. Then I roast it at 225 f until it reaches 10 degrees less then my destination temp, in my case until 135. Of course I use a thermo probe in the meat so I know when the temp is reached. Then I remove it from the over and cover loosely with foil. It will come up 10 - 12 degrees over the next 30 minutes or so.
Of course, slice it thin. I haven't noticed that it suffers any from not having a pre-sear.
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