Fillet of Beef With Herbes de Provence

1 beef tenderloin (1 1/2 pounds), trimmed of visible fat and silver skin3 medium garlic cloves, minced2 teaspoons dried herbes de Provence (see note) or mixed dried herbs, crumbled1 teaspoon black pepper, or to tasteVegetable oil spray (olive oil spay preferred)2 medium carrots finely diced1 medium onion, sliced 1/4 teaspoon saltSprings of fresh parsley (optional)Heat oven to 400 degrees.Tie the meat in three or four places with kitchen twine. Rub the garlic all over the meat. Sprinkle with the herbes de Provence and pepper. Put in a heavy non-stick roasting plan. Lightly spray the roast with the olive oil spray.Scatter the carrots and onion on and around the meat and cook, uncovered, for 25 to 30 minutes per pound for medium-rare, or to desired doneness.Remove from the oven and sprinkle with the salt. Cover with aluminum foil and let stand for 10-15 minutes. Slice the roast. Garnish with the parsley.Serves six.Cook's note: Herbes de Provence is a combination of herbs used quite frequently in southern France: basil, thyme, rosemary, marjoram, sage and lavender. If you don't have herbes de Provence, use a combination of at least two of these, blended in equal amounts.Nutrition values per serving: 206 calories, 9 g fat (3.5 g saturated), 6 g carbohydrates, 2 g fiber, 24 g protein, 70 mg cholesterol, 168 mg sodium."The American Heart Association Cookbook" (2004 Clarkson Potter)