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Mini Beef Wellingtons with Smoked Gouda Dipping Sauce

Pillsbury Kitchens
Updated Jan 7, 2025
Bake-Off™ Contest 52, 2024
Julie McIntire
Independence, Missouri
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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.

How to Make Mini Beef Wellingtons with Smoked Gouda Dipping Sauce

Mini beef Wellingtons with smoked gouda dipping sauce are the perfect holiday appetizers. Ideal for any festive gathering, they offer a refined touch that will impress your guests. Plus, the combination of tender beef, crescents, and a creamy smoked gouda sauce is simply irresistible. Learn the basic steps here, then follow the full recipe below to make this unforgettable holiday app.

Sear the Beef

While your oven heats, quickly sear 1-inch pieces of beef tenderloin in some oil in a skillet on two sides. Avoid using bigger pieces of beef, since overfilling will cause the dough to tear. Using a nonstick skillet makes the beef easy to turn during such a quick sear. Since the beef will continue to cook in the oven, it’s important to get it in and out of the skillet quickly. Hang on to the skillet and drippings, since you’ll use those for the sauce. 

Mix the Filling

Mix thawed, drained spinach, sour cream, some of the onion soup mix, and cracker crumbs. The crackers can be placed in a resealable bag and crushed with the bottom of a measuring cup. This mixture will go on the crescent dough before you add the beef, preventing the warm beef from touching the dough, which could make it soggy. It forms a flavorful protective layer.

Cut the Dough, Fill, and Bake

Cut the dough sheet into 24 little squares, then spoon a bit of spinach filling mixture in the center of each. Top each with one piece of the seared beef.  Pull up and gently stretch two opposite corners of the dough together, then do the same with the remaining corners. Press the seams together, brush with egg wash, then bake. Be careful not to overbake. Start checking on them at the minimum bake time.

Make the Sauce

While the mini Wellingtons bake, cook the cheese and more onion soup mix in the drippings from the skillet you saved. Stir in some sour cream and oil and keep cooking until the mixture is smooth.

Arrange and Serve

Place the mini beef Wellingtons on a large serving platter. Spoon the smoked gouda dipping sauce in a small bowl and place in the center, then garnish with thyme sprigs for some bright, herbal color. You’ll be amazed how quickly these delicious little snacks disappear!

How to Store Mini Beef Wellingtons with Smoked Gouda Dipping Sauce

We’d be surprised to hear that you have any leftovers, but if you do, they can be stored and reheated.

To store leftover mini beef Wellingtons, place them in an airtight container and store in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 1 month. The cheese sauce can be refrigerated separately in a sealed, lidded container. We do not recommend freezing the cheese sauce.

To reheat (thaw overnight in the refrigerator if frozen) place in a 375°F oven for 10-15 minutes, until hot in center (at least 165°F). For best results, avoid reheating the mini Wellingtons in the microwave. However you may use a microwave to reheat the cheese sauce. Place the sauce in a microwavable bowl, loosely cover and microwave on High (100%) power in 15-second intervals, stirring after each, until steaming hot.

More Holiday Beef Recipes

Looking for more delicious beef recipes to add to your holiday menu? Check out these other great options:

Razzle-Dazzle Beef Bites: Crescent rounds or sliced, rolled Crescents are baked in muffin cups. Topped with a lemon pepper seasoned cream cheese spread, thinly sliced roast beef, and a dollop of horseradish- and mustard-spiked raspberry preserves for a simple dish that’s full of holiday flavor.

Sweet and Spicy Meatballs: Craving a beef-based app with a little bit of heat? These are oven-baked to perfection, then tossed in a stovetop sauce made of hot pepper jelly, apple juice, cornstarch, ground ginger, and garlic powder. It’s a guaranteed crowd-pleaser!

Easy Prime Rib Roast: For those special holiday dinners where you want to go all out, these fit the bill! It’s a simple yet elegant dish that stands out on any dinner table.

Whichever holiday beef recipes you decide to try, we know you and your guests will love them, and we can’t wait to hear how you’ve made them your own!

Frequently Asked Questions

Mini Beef Wellingtons with Smoked Gouda Dipping Sauce

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 16
  • Servings 24
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Ingredients

  • 3/4 lb beef tenderloin, cut into 24 (1-inch) pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 5 oz (1 1/4 cups) frozen spinach, thawed, squeezed to drain
  • 2 tablespoons sour cream
  • 1 tablespoon dry onion soup mix (from 1-oz package)
  • 2 tablespoons saltine cracker crumbs (about three 2x2-inch squares)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 egg, slightly beaten

Dipping Sauce

  • 4 oz smoked gouda cheese, shredded (1 cup)
  • 1 teaspoon dry onion soup mix (from 1-oz package)
  • 3/4 cup sour cream
  • 2 1/2 teaspoons olive oil
  • Dash pepper

Garnish, if desired

  • 6 (4-inch) thyme sprigs

Instructions

  • Step 
    1
    Heat oven to 375°F. Line 18x13-inch sheet pan with cooking parchment paper.
  • Step 
    2
    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.
  • Step 
    3
    In small bowl, mix spinach, 2 tablespoons sour cream, 1 tablespoon onion soup mix, and the cracker crumbs; set aside.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    Bake 17 to 19 minutes or until golden brown.
  • Step 
    7
    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.

Nutrition

140 Calories
10g Total Fat
5g Protein
7g Total Carbohydrate
0g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1

    Don’t be tempted to use bigger pieces of beef, since overfilling will cause the dough to tear.
  • tip 2

    Be careful not to overbake. Start checking on them at the minimum bake time.
  • tip 3

    Instead of thyme, other fresh herbs like flat-leaf parsley and chives may be used.
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