It's going to depend on how large it is, what temperature you use to roast it, and to what degree of doneness.
Here are a couple of recipes to help with guidelines:
http://www.epicurious.com/recipes/food/views/Roast-Beef-Tenderloin-with-Port-Sauce-240690
http://www.epicurious.com/recipes/food/views/Porcini-Crusted-Beef-Tenderloin-with-Truffle-Butter-Sauce-387490
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Here are a couple of recipes to help with guidelines:
http://www.epicurious.com/recipes/food/views/Roast-Beef-Tenderloin-with-Port-Sauce-240690
http://www.epicurious.com/recipes/food/views/Porcini-Crusted-Beef-Tenderloin-with-Truffle-Butter-Sauce-387490