Mini Tapenade Beef Wellingtons

COOKING TIME: 25 Minutes
SERVING SIZE: 5 (makes 25 in total)


  • 1 package frozen puffed pastry (room temperature) cut into 3 inch circles
  • 3 tbsp Isola My Brother's Extra Virgin Olive Oil
  • 25 - 1 inch chunks beef tenderloin (approx. 2 1/2 lbs)
  • 2 cloves minced garlic
  • Course ground black pepper
  • 1 tbsp thyme
  • 6 oz Kalamata Tapenade

Preparation Instructions

  1. Add extra virgin olive oil to hot sauté pan. Add the beef tenderloin chunks and seasonings and quickly brown over high heat. Do not over crowd, cook in 2 batches if necessary.
  2. Spread one tablespoon Kalamata Tapenade on 3 inch pastry circle leaving 1/2 inch boarder. Top with cube beef of tenderloin. Brush rim of dough with water fold in half and seal edges.
  3. Bake in 350 degree preheated oven till puffed are golden brown.
  4. Let cool then serve.

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