Beef Wellington | Cookingdom Level 40 Walkthrough & Strategy

Strategy Guide: Beef Wellington

Finely chop the mushrooms on the cutting board and return them to the plate.
Repeat the same for onions and garlic, combining them with the chopped mushrooms on the same plate.
Place the beef on the cutting board, sprinkle black pepper and two other seasonings over one side, flip it, and season the other side evenly.
Return the seasoned beef to its plate.

Turn on the stove and heat oil in a pan.
Crack eggs into the blue bowl on the lower left side and whisk them well using a whisk stick.
Pour milk into the beaten eggs, then transfer the mixture into the flour bowl above.
Add butter and a pinch of salt, then stir everything together until it forms a smooth dough.
Place the dough in the pan and flatten it into a pancake shape.
Cook until one side is done, flip, and heat the other side until fully cooked.
Remove the flatbread with a spatula and place it onto a plate, then turn off the heat.

Squeeze yellow mustard into the nearby bowl.
Turn on the stove, add oil to the pan, and sear the marinated beef.
Flip the meat once the bottom side is cooked, sear the other side until both are browned.
Remove the beef and place it back on its plate.
Use a brush to coat both sides of the beef with mustard sauce.
Turn the stove back on, add oil, and stir-fry the chopped vegetable mix from the lower right corner until they change color.
Scoop out the cooked vegetables and set them aside.

Place the cooked dough wrapper on the cutting board and trim it into a square using a knife.
Put the square dough back into the plate and discard the trimmings into the trash bin at the top right corner.
Lay kitchen paper on the cutting board and place the square dough on it.
Layer bacon strips and mushroom filling evenly over the dough.
Sprinkle salt and black pepper on top.
Position the mustard-coated beef over the filling, then roll everything together using the kitchen paper.
Remove and discard the kitchen paper into the trash bin.
Return the rolled meat to the plate, brush egg wash over the surface.
Score a crisscross pattern on top with a knife, sprinkle with salt and black pepper.
Place the meat roll into a baking tray and bake it in the oven.

After baking, move the Wellington onto the cutting board and slice it into several pieces.
Arrange basil leaves, tomato slices, lemon wedges, and lettuce leaves on a plate.
Neatly place the sliced Wellington on top of the garnishes.
Squeeze roasted meat sauce into a small dipping bowl and pour red wine into a wine glass.
And just like that — you’ve cleared the stage!