Trim any fat and sinew from the fillet.Tie thyme and rosemary bunches together.Dip herb brush in oil, brush fillet lightly with oil.Season with salt and pepper.
Heat the barbecue to a high heat, place beef fillet on the barbecue and sear for 15 minutes, turning every 3-4 minutes. Move fillet to an indirect heat, cover with the barbeque lid and cook, turning once.
Cook beef until core temperature is between 58°C - 65°C for medium or until cooked to your liking.Remove beef to a carving board, cover loosely with foil, leave to rest for 10 minutes.
Slice beef into 10mm thick slices,serve with roast vegetables, chargrilled aspargus and jus.