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Mini Beef Wellingtons with Smoked Gouda Dipping Sauce

Elevate your holiday appetizer spread with mini beef Wellingtons with smoked gouda dipping sauce. When it comes to festive gatherings, you want your appetizers to shine. This exquisite bite-sized take on a classic dish is perfect for your holiday celebrations. These delectable treats will leave your guests wanting more.
Few dishes are as impressive and beloved as beef Wellington. Supposedly named for Arthur Wellesley, the 1st Duke of Wellington. The dish is firmly rooted in British cuisine, where it gained popularity in the 19th and early 20th centuries. This sumptuous entrée, known for its intricate preparation and divine flavor, is often a centerpiece for holidays and special occasions.
A classic beef Wellington starts with beef tenderloin, which is the piece of beef used for filet mignon. The beef is coated with pâté and duxelles (a finely chopped mixture of mushrooms and shallots), which is then wrapped in puff pastry and baked to perfection. One of the reasons it remains a cherished dish during the holidays is its elegance and the sense of accomplishment that comes with preparing it. The process of crafting a beef Wellington—from searing the beef to carefully layering the components and finally wrapping it all in a delicate crust—is a labor of love.
This simplified appetizer version of beef Wellington skips the pâté, duxelles, and puff pastry in favor of creamy spinach, Pillsbury™ Crescent Dough, and an easy, cheesy dipping sauce. The miniature version of the classic dish is easier, less expensive, and dare we say, more fun than the original.
Whether you're hosting a holiday gathering or just want to impress your family with a very special snack, these mini beef Wellingtons with smoked gouda dipping sauce are a perfect choice.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 24
Author: Julie McIntire - Pillsbury Kitchens

Ingredients

  • ¾ lb beef tenderloin cut into 24 (1-inch) pieces
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp olive oil
  • 5 oz (1¼ cups) frozen spinach thawed, squeezed to drain
  • 2 Tbsp sour cream
  • 1 Tbsp dry onion soup mix (from 1-oz package)
  • 2 Tbsp saltine cracker crumbs (about three 2x2-inch squares)
  • 1 (8 oz) can refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 egg slightly beaten

Dipping Sauce

  • 4 oz (1 cup) smoked gouda cheese shredded
  • 1 tsp dry onion soup mix (from 1-oz package)
  • ¾ cup sour cream
  • 2½ tsp olive oil
  • Dash pepper

Garnish, if desired

  • 6 4-inch sprigs thyme

Instructions

  • Heat oven to 375°F. Line 18x13-inch sheet pan with cooking parchment paper.
  • Season beef with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon oil over high heat. Sear beef in oil 1 minute, turning to brown sides. Remove beef from skillet; set aside. Save skillet and drippings for dipping sauce.
  • In small bowl, mix spinach, 2 tablespoons sour cream, 1 tablespoon onion soup mix, and the cracker crumbs; set aside.
  • Unroll dough sheet on work surface. Press or roll into 13 1/2x9-inch rectangle. Using pizza cutter or sharp knife, cut dough lengthwise into 4 rows, then cut crosswise into 6 rows to make 24 pieces.
  • To form each wellington, place 1 teaspoon of the spinach mixture onto center of each dough piece. Top with 1 piece of beef; press in lightly. Pull up 2 opposite corners of dough stretching slightly; pinch together. Repeat with 2 remaining corners, pressing all seams to seal. Place on sheet pan. Repeat with remaining ingredients. Brush wellingtons lightly with egg.
  • Bake 17 to 19 minutes or until golden brown.
  • Meanwhile, heat skillet with drippings over medium-low heat. Cook cheese and 1 teaspoon onion soup mix in drippings 2 to 3 minutes, stirring occasionally, until cheese is melted. Stir in 3/4 cup sour cream and 2 1/2 teaspoons oil. Continue cooking 2 minutes, stirring frequently, until mixture is well blended. Remove from heat; place in small serving bowl. Sprinkle with dash of pepper. Serve appetizers and bowl of dipping sauce on large platter. Garnish with thyme.

Notes

Recipe Tips

  1. Don’t be tempted to use bigger pieces of beef, since overfilling will cause the dough to tear.
  2. Be careful not to overbake. Start checking on them at the minimum bake time.
  3. Instead of thyme, other fresh herbs like flat-leaf parsley and chives may be used.