Don't know about the 3 hours, particularly if you intend to have interrupted cooking for logistical purposes. Otherwise, might be.
That would be just about right for a 2 1/2 - inch thick Chateaubriand with a continuous cook.
Now you have switched to a whole tenderloin.
It was my opinion you were skimpy on time, but without any knowledge of the tenderloin's thickness the cook time can't be accurately determined and i don't like guessing.
If you are aiming for precision in SV cooking with your Anova you must base cooking time on the tenderloin's thickness.
Depending on which way you cut it in half, what will the resulting thickness be?
Same thickness, same time.
Half the thickness, half as much time.
If you are pressed for time, have you considered individual Petit Filet Mignons for the relatives?