We eat a lot of them at our house. Remove the silver skin and treat them the same as you do boneless skinless chicken breasts and you can't go wrong. My family prefers direct grilling after a quick marinade. Also a great cut to use for spiesbraten on the schwenkgrill over wood fire. I cook these by touch for doneness. Don't overcook or they get dry as a bone (think chicken breast). Some people brine them, but I don't see the need. We grill them both and thinly slice the leftovers and add to pasta later in the week. If the weather is bad, they are great fried as medallions with a pan gravy.
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill