Just a little bit of fillet left over so I battered it with a rolling pin as thin as I could get (Still not that thin) and dressed with some salad leaves (From garden), hard cheese, nice olive oil, balsamic and sea salt, very nice and very fresh.
Mine threatens to leap off the plate...and I am good friends with several vets who are very good at what they do...for a few years, one of them and I would go halvesies on a pig and a steer...