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Chub Wellington

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Chub Wellington

Flaky Chub Wellington

Hey Gordon Ramsay, check our chub Wellington! This is a fun take on beef Wellington but with some Southern flair by using a bologna chub as opposed to the traditional filet steak. That doesn’t mean it’s lacking in flavor though! We recommend chub Wellington as a great addition to the dinner table when you’re looking for a bit of comfort food on a warm Summer’s night. Try serving your chub Wellington with our parmesan crusted potatoes, or our Southern collard greens!

History of Beef and Chub Wellington

The Beef Wellington has a weird history, and the consequential Chub Wellington is no exception. Popular belief is that Beef Wellignton was named after Arthur Wellesley, 1st duke of Wellington but the precise origin of the name isn’t clear and there’s no definitive evidence between the two. By the time Beef Wellington became famous, the meat baked in a pastry was a well established part of English Cuisine. Then there were the similarities to the French dish filet de boeuf en croute or filet of beef in a pastry. A popular theory is that Beef Wellington was a mere English rebranding of a trendy dish. 

Now with this all said and done, there are no 19th century recipes for Beef, or Chub, Wellington. There was a casual mention of filet of beef, a la Wellington in the Los Angeles Times in 1903, and an 1899 reference to an item from a menu in Hamburg-America line, a popular transatlantic shipping enterprise. The dish may have a relative in Steig or steak Wellington, which is a popular Irish dish. This belief stems from the Duke belonging to an Anglo-Irish family but again, the dates for this is pure speculation.

In 1909, Polish cookbook author Maria Ochorowicz-Monatowa wrapped up writing The Universal Cooking Book, or if you want to get fancy with it, the Uniwersalna książka kucharska. It wouldn’t be officially published until 1910, but inside was a recipe for Polędwica wołowa à la Wellington, which translates to beef filet a la Wellington. The recipe didn’t differ from the dish we now know as beef, or chub Wellington. It is simply a beef filet enveloped in puff pastry, baked, and served with a Madeira sauce. Maria had become a master cook at the end of the 19th century, training in both Paris and Vienna. She claims that the recipe came from a cook of the imperial court in Vienna.

Later down the road, in Le Répertoire de la CuisineI, a classic professional reference cookbook by Théodore Gringoire and Louis Saulnier was published in 1914. Inside, there is mention of a garnish “Wellington” to beef.  It was described as a filet browned in butter, and in the oven, then coated in a poultry stuffing with dry duxelles (mushrooms sauteed with onions, shallots, garlic, and parsley then used to make a stuffing or sauce) that is then placed in a rolled-out puff pastry. It’s then cooked in the oven, garnished with peeled tomatoes, and lettuce. 

Finally, we come to an installment of serialized story “Custom Built” by Sidney Herschel Small in 1930 has two of the characters dine in a Los Angeles restaurant that has “Beef Wellington”. The first occurrence of the dish in the Oxford English Dictionary is a quote from the 1939 New York Food guide with “Tenderloin of Beef Wellington” which is cooked, left to cool, and then rolled in a pie crust. The chub Wellington is just an evolution of beef Wellington with a Southern charm. 


  • 5 lb bologna chub
  • Dijon mustard, binder
  • Dan-O’s Spicy
  • 2 lb baby portabella mushrooms
  • 4 shallots
  • 15 slices of prosciutto
  • 2 sheets of crescent dough
  • 2 egg yolks

Prep Time

30 Mins

Cook Time

4 Hours


  1. Score the chub with a criss cross pattern
  2. Coat with mustard and Dan-O’s Spicy
  3. Cook (smoke) for 3 hours or until desired doneness (it’s already safe to eat, just adding flavor with the smoke)
  4. Finely chop mushrooms and shallots
  5. Melt ¼ stick of butter in a pan and add shallots. Once soft add mushrooms and saute. Remove and spread on to a plastic covered baking sheet. Refrigerate.
  6. Lay out two strips of plastic wrap on the table
  7. Top with a layer of prosciutto
  8. Then top with the mushrooms
  9. Remove chub from smoker and coat with more mustard
  10. Roll up the chub with the prosciutto and mushrooms
  11. Lay out crescent dough flat on the table and roll the chub inside
  12. Brush with egg yolk and bake at 400 for 1 hour or until golden brown
  13. Slice and serve. Enjoy!

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