How should A5 Wagyu Filet mignon be cooked?

I’m having a dilemma where i ordered 400g A5 wagyu steak in 2 slices from a butcher. I thought it would be even cylindrical for even cooking on my cast iron pan but these are how the pieces look like. Should I be shaving off the sides to make it look cylindrical? Or would I be wasting the meat.

Thank you!