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Crush the peppercorns coarsely. Chop the thyme, then add to the pepper. Pour in 2 tbsp olive oil, mix, then massage into the beef fillet. Set aside for 30 minutes to an hour at room temperature in a roasting tin.
Set the oven at 230C/gas mark 9. Put a piece of foil loosely over the top of the meat, barely touching. Place the meat in the oven and roast for 10 minutes. Lower the heat to 210C, remove the foil, turn the meat over, pour the glass of wine over the meat then replace the piece of foil.
Roast for a further 15 minutes. Remove the meat from the oven and leave to rest, foil intact, for 10-15 minutes before carving. Serve with the pumpkin ragout, below.