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
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.
Ingredients
- 5 lb bologna chub
- Dijon mustard, binder
- Dan-O’s Spicy Seasoining
- 2 lb baby portabella mushrooms
- 4 shallots
- 15 slices of prosciutto
- 2 sheets of crescent dough
- 2 egg yolks
Preparation Instructions
- Score the chub with a criss-cross pattern.
- Coat with mustard and Dan-O’s Spicy Seasoning.
- Cook (smoke) for 3 hours or until desired doneness (it’s already safe to eat, just adding flavor with the smoke).
- Finely chop mushrooms and shallots.
- 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.
- Lay out two strips of plastic wrap on the table.
- Top with a layer of prosciutto.
- Then top with the mushrooms.
- Remove chub from smoker and coat with more mustard.
- Roll up the chub with the prosciutto and mushrooms.
- Lay out crescent dough flat on the table and roll the chub inside.
- Brush with egg yolk and bake at 400 for 1 hour or until golden brown.
- Slice, serve and enjoy!
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