Piedmontese beef is naturally tender due to their double muscle structure. The tenderloin is the most tender part of any animal, which puts the Piedmontese Tenderloin in a class of its own. The tenderloin may require a little trimming, by removing the silver skin on the top side of the filet. Also known as the filet mignon cut, our Piedmontese Tenderloin is great portioned into steaks or roasted as is. With rich flavors, we recommend seasoning using just salt and pepper.