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Tenderloin
The Trullo beef shin ragu
https://www.theguardian.com/lifeandstyle/2014/oct/04/lunch-braised-beef-porcini-polenta-recipe-tim-siadatan-trullo-residency
Though I only looked at it once after eating it at Trullo, it’s not exactly difficult to cook and now I just use what’s to hand rather than follow a recipe, I use ox cheek, venison or whatever braising is available and cook it for a long time sometimes starting in the morning and leaving the oven to cool and then back on a couple of hours before eating, the longer cooking the better.