Heat oven to 425°F.
Pat fillet dry with paper toweling. Place thyme, rosemary, peppercorns and salt in small food processor or blender. Whirl to crush. Place mixture on waxed paper. Roll fillet in mixture until entirely coated. Place on rack in roasting pan. Sprinkle remaining herb mixture over top of fillet.
Roast fillet in 425°F oven for 10 minutes. Reduce oven temperature to 375°F. Roast 30 minutes or until meat thermometer reads 130°F for rare. For medium, cook until 140°F. Remove from the oven. Let rest 10 to 15 minutes before carving. If serving cold, cool to room temperature and then refrigerate.