A cooking technique...

Cooking most red meat is fairly similar. The differences in muscle structure and fat content will usually dictate how they should be cooked.

Blue - 45C - 50C
Rare - 50C - 55C
Medium Rare - 55C - 60C
Medium - 60C - 65C
Medium Well - 65C - 70C
Well done - 70+
Confit - 82C for atleast 12 Hours

For tender cuts we recommend either cooking Sous Vide to the temps described above then searing in a very hot pan, or for non Sous Vide try roasting in a pan and then putting through the oven use a probe thermometer to check the internal temperature.