Recipe for beef tenderloin

For New Years, I did a standing rib roast (with bone). I used 18 min per pound as the guide and it came out perfect. I put it in bone side up and turned it half way through. Next time I would let the bone side up for a higher percentage of the cooking period. I left the roast rest about 10 min before carving. I also let the roast temper to room temperature before cooking. I would try the same procedure for a tenderloin and for a 1-1/2 lb roast I'd cook at full power for about 27 min and turn half way through. It would be a shame to overcook such a wonderful cut of meat so I would watch the internal temp of the roast and would take it out once it reached about 135 degrees (I like medium rare). I don't do potatoes but I don't think the veggies would be done in that length of time. I guess they could be started earlier.

Please post what you end up doing. I recently got my NW and am want to learn more about it. I think it has a lot of potential for some really interesting food.