Remove the filet from the freezer, unwrap, and place the seared side on a cutting board. On another surface, prepare a sheet of plastic wrap that is slightly larger than the serving platter. With a sharp knife, slice the filet into 1/8-inch-thick rounds, or as thinly as possible. Place the filet slices onto the prepared plastic wrap in a single layer. Top with another piece of plastic wrap, place on a stable cutting board or workspace, then gently pound with the flat surface of the bottom of a skillet, or roll out using a rolling pin. The filet should be as thin as possible without tearing. Leave the filet in the two layers of plastic wrap and keep refrigerated until ready to serve. This can be done a few hours ahead, but should be enjoyed the same day.