The only time I've actually worked with a full beef tenderloin, I turned the middle ~2-3 lb into beef wellington (which was a lot of work and could have turned out better because it was my first time trying it, but was really good), got ~8 nice steaks out of it, and used the trimmings to make some phenomenal beef stir fry. A whole tenderloin is a lot of meat, though, so it's not something I have any desire to make a habit of getting.
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