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!
It’s believed that beef, the consequential chub Wellington, was named after Arthur Wellesley, 1st duke of Wellington. However, the precise origin of the name isn’t clear, and there is no definitive evidence between the two. When Chub Wellington became famous, it was pretty common for meat to be baked in a pastry as part of English cuisine, and that the dish has similarity to the French dish filet de boeuf en croute (filet of beef in pastry).
We can infer that this Chub wellington is just a rebranding of a popular continental dish.
There are no 19th century recipes for the dish, but in 1903 there is a reference to something kin to chub Wellington in the Los Angeles Times called filet of beef, a la Wellington. This again has no concrete answer to its origins but it could be related to “Steig” or steak Wellington, an Irish dish. We could spend quite a bit of time speculating, and working through the different versions and possibilities of chub wellington but at the end of the day, it’s just speculation with no definitive canon established.