Not where I live! :D
It's a tough cut mainly cuz it is sooooo lean. I prefer to cook it dry and cook it only to rare/med rare. 120 degrees is when I remove it and then let the hold over take it up about 5 - 8 degrees. But if you cook it to rare and slice it paper thin, it has a very nice flavor. Served with horseradish sauce or bernaise it is very lovely. A port wine cherry sauce or balsamic reduction is also nice with it.