Cookingdom Level 40 - Beef Wellington

The ultimate guide for Cookingdom Level 40 Beef Wellington, helping players master the cooking adventure of Cookingdom.

Cookingdom Level 40 Walkthrough Video

Cookingdom Level 40 Walkthroughs & Guide

Welcome to Cookingdom Level 40, where your mission is to craft the perfect Beef Wellington using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.

This walkthrough gives you the exact steps to succeed in Cookingdom Level 40, detailing every ingredient, action, and placement needed.

Ingredients Needed

Ingredient	Quantity	Notes
Beef Fillet	1 piece	Seasoned with salt and pepper, then seared.
Salt	1 Container + 1 Shaker	Used for seasoning beef, duxelles, crêpe batter, and pastry.
Pepper	1 Shaker	Used for seasoning beef, duxelles, crêpe batter, and pastry.
Mushrooms	1 Bowl	Sliced then finely chopped for duxelles.
Onion	1 Bowl (approx. 1/2 onion)	Finely chopped for duxelles.
Garlic	1 Bowl (2-3 cloves)	Finely chopped for duxelles.
Eggs	2-3	Used for crêpe batter.
Egg Wash	1 Bowl (likely 1 egg yolk)	Brushed on pastry.
Oil	1 Bottle	Used in crêpe batter and for searing/sautéing.
Milk	1 Jug	Used for crêpe batter and potentially in pan.
Flour/Dry Mix	1 Bowl	Used for crêpe batter.
Butter	1 Plate (sliced)	Used for crêpe batter.
Mustard	1 Bottle	Brushed onto beef before and during searing, and during assembly.
Prosciutto	3 slices	Layered for wrapping.
Puff Pastry	1 sheet	Used to wrap the Wellington (origin not shown).
Lettuce/Salad Greens	1 portion	For garnish.
Tomato	1 (sliced)	For garnish.
Rosemary	1 sprig	For garnish.
Lemon	1 (wedges)	For garnish.
Ketchup/Tomato Sauce	1 Bottle	Served in a side bowl.
Red Wine	1 Bottle	Served in a glass.
Sugar	1 Container	Added to beef after searing.
Plastic Wrap	1 roll	Used for rolling the Wellington tightly.

Step 1. Season Beef & Prepare Duxelles

Place beef on the cutting board. Season generously with salt and pepper from jars/shakers on both sides. Move seasoned beef to a plate. Chop mushrooms, onion, and garlic finely on the cutting board and combine them in a bowl for the duxelles.

💡 Tip: Ensure even seasoning on the beef. A fine chop is essential for the duxelles texture.

Step 2. Make Crêpe Batter & Cook Crêpe

Crack eggs into a bowl, add oil, and whisk. Add milk, flour/dry mix, salt/pepper, and butter slices, then whisk thoroughly. Heat oil in a pan, add milk (or water?), then pour in batter. Cook the crêpe, flipping once, until done. Transfer the crêpe to a plate.

💡 Tip: Whisk batter until smooth to avoid lumps. Cook crêpe until lightly golden.

Step 3. Sear Beef & Cook Duxelles

Heat oil in the pan. Place seasoned beef in the pan and sear (timer). Brush mustard onto the searing beef (timer). Remove beef to a plate and sprinkle with sugar. Add more oil to the pan if needed. Add the duxelles mixture (mushrooms, onion, garlic) to the pan and cook until moisture evaporates (timer). Remove duxelles to a bowl. Brush the rested beef with more mustard.

💡 Tip: Get a good sear on all sides of the beef for flavor. Cook duxelles until very dry.

Step 4. Assemble the Wellington Core

Cut the crêpe into a square on the cutting board. Lay plastic wrap on the board. Arrange prosciutto slices overlapping on the plastic wrap. Spread the cooked duxelles evenly over the prosciutto. Season with salt and pepper. Place the seared, mustard-coated beef on top. Place the square crêpe over the beef. Use the plastic wrap to tightly roll the assembly into a log.

💡 Tip: Overlap prosciutto well to create a seal. Roll tightly using the plastic wrap for a compact shape.

Step 5. Wrap in Pastry & Bake

Place puff pastry on the cutting board. Unwrap the Wellington log and place it on the pastry. Brush egg wash around the edges of the pastry. Wrap the pastry snugly around the Wellington, trimming excess. Score the top of the pastry decoratively with a knife. Season with salt and pepper. Place on a baking tray and bake in the oven until golden brown and cooked through (timer).

💡 Tip: Seal pastry edges well. Scoring helps steam escape and creates an attractive finish.

Step 6. Slice, Plate & Serve

Remove baked Wellington from the oven and place it on the cutting board. Slice it into pieces. Arrange salad greens, sliced tomato, rosemary, and lemon wedges on a serving plate. Place the sliced Beef Wellington alongside the salad. Pour ketchup/tomato sauce into a small dipping bowl and place it on the plate. Pour red wine into a glass and place it beside the plate.

💡 Tip: Let the Wellington rest briefly before slicing for juicier results. Arrange plating elements attractively.