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Gordon: Previously on
"MasterChef: Back to Win"...
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Top 13!
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...the cooks faced
a mystery box challenge
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created by
a MasterChef superstar.
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Christine Ha!
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Christine:
To make a Vietnamese dish,
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you must use all of those
ingredients.
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Holy hell!
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Joe:
Someone's gonna win immunity
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and someone's gonna
be eliminated.
What's gonna happen to you?
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Three cooks really hit
the mark...
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- It's very elevated.
- There's something exciting
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and dangerous
about the way you cook.
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- Congratulations, Michael!
- I finally got the pin!
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...while others buckled
under the pressure.
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It's completely missing
the mark.
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Christine:
It's kind of boring.
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It's like eating suntan lotion.
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The person leaving is Bri.
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- Tonight...
- Welcome back, everybody.
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...the infamous tag-team
challenge is back
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- with a big twist.
- You have to cook
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three signature dishes
from my restaurants.
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- Are we ready?
- ( all groan )
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- Let's go!
- Come on, baby, let's get it!
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- But if they can't
work together...
- Judges: Switch!
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Let's go, let's go,
let's go, let's go.
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- Tell me!
- It's going on the long side.
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Don't freak out.
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...one will go home alone.
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What are you--
no, no, no, no, no.
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- Gordon: Switch!
- I'll do it. I'll do it.
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- It looks terrible.
- Joe: He's out of time.
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- Switch!
- Bowen, I'm almost ( bleep )
ready! Calm down!
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They don't seem like a team
that should be together.
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The hero should be
the Wellington.
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It's completely raw.
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And it's bland.
What a shame.
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- Top 12.
- Top 12.
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Aarón:
A MasterChef classic here.
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My favorite challenge
all season.
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- Communication is key.
Teamwork essential.
- Yep.
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- Whoo!
- Gordon: Welcome back,
everybody.
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- Let's go!
- Ooh!
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All right.
Last week I was on the bottom.
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That was a first for me.
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But this challenge,
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I need to kinda
get back on the horse.
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I need to make sure
that I am focused.
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I'm gonna bring everything
that I've got to win.
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- Welcome back. Top 12.
- All: Yes, Chef.
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This "Back to Win" season
has definitely pushed you
to your limits,
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And as we approach
the halfway point
across the competition,
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things are only gonna
get tougher.
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Michael, you're in that zone.
How you feeling?
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I feel incredible.
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If there was ever gonna be a day
to be up in the balcony,
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I feel like today is it.
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Okay, guys, tonight
you'll face a challenge
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that has become through
the years a MasterChef staple.
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The tag-team challenge.
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Oh. Oy, vey.
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- Ooh, my.
- Holy hell.
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I have a little issue
with this tag-team challenge
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because, you know, my season,
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this is what
I got eliminated on.
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Don't steam 'em now.
I don't want them steamed.
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- I'm not steaming them!
- He is lost.
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Big Willie,
tonight was the first time
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that I didn't taste the love.
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So this challenge,
I need to make sure
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that I am not in the bottom
and not going home.
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- Michael?
- Yeah?
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You may have immunity tonight,
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so you won't be going home.
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But as you can see,
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there's an odd number
of talented cooks down here.
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Tonight you're gonna cook
alongside everyone else.
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- Please make your way down.
- What?
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Are you kidding me?
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The tag-team challenge
is typically
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just the hardest thing you could
possibly do in your season.
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Gordon: There you go.
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Frankly,
if I didn't have this pin,
I'd be freaking out right now.
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Aarón: Now traditionally,
the tag-team challenge consists
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of making
an appetizer platter, right?
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But this season, you'll be
making a three-course meal.
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- Oh!
- Three incredibly delicious
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signature dishes
from my restaurants.
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- Of course.
- To start,
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a beautiful mushroom risotto.
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- Okay.
- Okay.
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Gordon: A stunning
beef Wellington.
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- ( all groaning )
- You knew it was under that.
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- You knew it was
a beef Wellington.
- ( bleep )
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Come on.
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Gordon: And for dessert,
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a beautiful caramelized pear
tarte Tatin.
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Oh!
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- Oh, one more thing.
- Huh?
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As far as the teams go,
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you'll be picking them
yourselves.
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Please pick a partner
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and grab the team colored aprons
behind you.
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Interesting.
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Amanda.
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Yes, let's do it.
Let's do it.
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- Emily: Yeah?
- I got you. Let's get it.
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Dara: Okay, we will be orange.
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Right, let's start
with Shanika and Bowen.
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How did we formulate
this team, Shanika?
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Well, Bowen and I
have worked together.
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When he opened the restaurant,
I helped him open it up.
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I was there
for about ten months.
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- What section were you running?
- Sous chef.
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- Wow.
- Gordon: Amazing.
Fred, why did you pick Dara?
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I remembered that Dara
on Juniors
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had to do a beef
Wellington for her tag-team.
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Sarah, what do I need to do?
Tell me.
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I'm gonna do it this way
because this is how I know how
to do it, okay? I'm sorry.
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And I feel like
we can work well together
across all three, as well.
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Good. Glad to hear it.
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- Amanda?
- Yes, Chef?
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Big Willie's taken you
under his arm.
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Willie's a great communicator.
He's always very clear.
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So I'm excited
for this challenge today.
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Brandi, Christian, how did
you guys form this team?
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We're both kind of loud
and assertive,
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but I think we understand
each other in the way we work.
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So I don't think we're gonna
have a problem communicating.
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- Excellent.
- All right, everyone,
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tonight you'll each
take turns cooking.
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One of you will man the station
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and one of you
will be on the side.
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When we call "switch,"
you'll switch places.
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Whoever's on the side,
make your voice heard.
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And whoever's working the line,
keep your ears open,
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because if you can't come
together and communicate,
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one person on your team
will be going home tonight.
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Gordon: But the winning team
across tonight's challenge,
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both will win immunity,
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which means you'll move
straight forward to the top ten.
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So, Michael, you could be
the first person to win immunity
two weeks in a row.
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Right, all of you,
head to your stations please.
Let's go.
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I got my Bowen and I'm happy.
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But we have friction
when we work together
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in is restaurant,
and Bowen gets really frazzled.
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So I'm gonna have to put
my ego to the side
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and put out the best dishes
that we can as a team.
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All right, everyone,
you will have 75 minutes
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to make all of your dishes.
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Right, let's get into positions.
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Ooh, sorry.
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- You got this.
- Got it.
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- Are we ready?
- All: Yes, Chef!
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Your time starts now!
Let's go!
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- Let's go. You got this.
- Come on, Fred.
We got this. We got this.
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Emily: Get that Welly going.
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You got it.
Hot, hot, hot pan.
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Emily has always been
a very headstrong cook,
and she's very vocal.
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But I'm not that kind of guy.
I don't like yelling.
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So my main goal today
is just focus on myself
and communicating.
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Willie:
You're gonna take your steak
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and we're gonna get that
seasoned up
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- and ready to go.
- Yes.
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Willie: This tag-team challenge
is all about communication,
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so we have to make sure
we're not too quiet.
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We're gonna have to open
our voices a little bit
in this kitchen.
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- Let's get--
add pepper all over.
- Yes.
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Good, good, good, good.
Nice and even.
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That pan gonna take
a while to heat up.
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- It's almost hot enough.
- No, it's not.
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Brandi: Little worried about
being on a team with Christian.
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He's loud and aggressive.
I hope Christian listens to me.
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I know that he's used to
being the leader,
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but I think with my guidance,
I'll be able to walk him
through it.
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Come on, Brandi,
you're taking too much time
on that saran wrap.
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- I know.
- Hurry up. Fast.
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I need you to work quicker
than that, baby.
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Come on, Bowen!
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- Hey, Shanika!
- Yes?
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- Yes, seasoning them.
- Gotcha.
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Move faster.
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Joe, Aarón, this is
the toughest tag-team challenge
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in the history
of this competition,
let me tell you.
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We've never done a three-course
meal in 75 minutes,
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- but it's "Back to Win."
- Heard.
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Get it quick.
Just season it up.
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Yep, yep, yep. Yep, yep.
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So when you look out
over these benches,
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what should they be doing first?
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First thing
is that Wellington.
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So you need to sear that beef.
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Michael: Get it hot, get it hot.
There you go.
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- It's searing, baby.
- That's what I'm talking about.
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Emily: All right,
this is not like a cook.
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00:07:37,982 --> 00:07:40,755
- Just a sear. Yep.
- Just a hard sear.
Just a hard sear.
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Next, you need to wrap it
with a mushroom duxelles,
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which is like
a mushroom purée that adds
a really nice rich flavor.
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00:07:46,465 --> 00:07:49,271
- Don't use too much.
- Brandi: I know.
It's got a pretty thick layer.
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Come on, Brandi, let's go.
Come on!
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But the secret of this
Wellington is in the wrapping.
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If that's not wrapped tightly,
it'll be cooking
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at different temps
across the way.
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I'm gonna start measuring out
the sugar and the butter
for the tarte,
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00:08:00,293 --> 00:08:01,963
that way we can get that ready.
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00:08:01,997 --> 00:08:04,168
After that, you start the work
on that tarte Tatin.
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00:08:04,201 --> 00:08:05,971
You got to get that caramel set.
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If it goes in the oven
and hasn't been caramelized
properly,
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then it's just gonna boil
those pears.
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- Take the shallots
and cut them up small...
- Yes.
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- ...for the risotto.
- Heard.
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00:08:13,787 --> 00:08:16,425
The risotto should be
the last dish they start.
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Michael: Come on, baby,
let's go!
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00:08:18,029 --> 00:08:19,365
Gordon:
The key to success tonight
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is in the communication,
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Michael: There you go, Derrick.
There you go.
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Gordon: Got to stay vocal,
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otherwise it's gonna be
an absolute mess.
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- Absolutely.
- Shanika: All right,
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- what you want me to do next?
- Bowen: Is it-- nice sear?
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Well, I mean,
I could get a better sear,
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- but you said don't
leave it in too long.
- Yes. No.
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One minute till our first swap!
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Gabriel:
All right, walk me through.
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- What are you about
to jump in and do?
- Mushrooms, caramel.
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Flip it on that side.
That side is seared.
There you go.
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Good job.
Keep the communication going.
We're doing good.
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That steak should be ready
for me so I can start the prep.
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Okay. Got it.
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Willie: We got to get
this risotto going.
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00:08:48,724 --> 00:08:50,160
- All right.
- Can you start the onions
for sweating?
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Our filet, almost there.
So you're gonna pull this off.
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- Okay.
- You're gonna baste it
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with mustard on all sides.
236
00:08:56,439 --> 00:08:57,842
30 seconds to go!
237
00:08:57,875 --> 00:08:59,713
Come on, guys!
Let's go!
238
00:08:59,746 --> 00:09:01,449
- It looks great.
Roll it, roll it.
- Okay.
239
00:09:01,449 --> 00:09:05,223
- And, Shanika, do-- yes.
- Come on, guys.
240
00:09:05,256 --> 00:09:08,262
Bowen, you got to wake up.
Talk to your partner.
241
00:09:08,262 --> 00:09:11,335
Put the prosciutto first
and then layer them
on each layer.
242
00:09:11,368 --> 00:09:13,005
- Are you sure?
- Yes.
243
00:09:13,005 --> 00:09:15,745
I'm really trying my best to get
this beef Wellington assembled,
244
00:09:15,778 --> 00:09:18,817
but I am very confused
by Bowen's direction.
245
00:09:18,851 --> 00:09:20,453
Nice round shapes, okay?
246
00:09:20,487 --> 00:09:24,929
Shanika, Bowen, crepe, duxelles,
pan, filet, and then roll.
247
00:09:24,963 --> 00:09:27,467
- Oh, oh, oh, oh.
- I don't get it.
248
00:09:27,502 --> 00:09:29,304
It seems like
they don't know the steps.
249
00:09:29,304 --> 00:09:31,910
- Bowen? Bowen!
- Yes, Chef?
250
00:09:31,943 --> 00:09:33,112
- Open up.
- Bowen: Yes.
251
00:09:33,146 --> 00:09:34,983
- Bowen, oh, my God.
- Oh, I'm sorry.
252
00:09:35,016 --> 00:09:36,853
- What you need me to do?
- Crepe first.
253
00:09:36,887 --> 00:09:39,124
We have never made
this beef Wellington,
254
00:09:39,191 --> 00:09:42,230
and if we don't
communicate clearly,
255
00:09:42,264 --> 00:09:43,700
we will fail tonight.
256
00:09:53,954 --> 00:09:56,225
- Nice round shapes, okay?
- Brush it, brush it.
257
00:09:56,258 --> 00:09:58,931
Gordon: Shanika, Bowen,
crepe, duxelles, pan,
258
00:09:58,964 --> 00:10:00,734
- filet, and then roll.
- Shanika: Oh, oh, oh, oh.
259
00:10:00,801 --> 00:10:03,874
- Bowen? Bowen! Open up!
- Yes, Chef? Yes.
260
00:10:03,907 --> 00:10:05,176
I'm really trying my best
261
00:10:05,210 --> 00:10:07,147
to get this
beef Wellington assembled,
262
00:10:07,147 --> 00:10:10,053
but I am very confused
by Bowen's direction.
263
00:10:10,086 --> 00:10:11,790
Bowen: Hey, Shanika,
put one more.
264
00:10:11,790 --> 00:10:13,259
- Shanika: Are you sure?
- Does it have one more?
265
00:10:13,292 --> 00:10:15,330
Oh, I'm sorry.
Crepe first.
266
00:10:15,363 --> 00:10:18,269
I know he's stressed out, but
I think it's my time to step up
267
00:10:18,302 --> 00:10:20,206
and lead so we can get on
to the next step.
268
00:10:20,240 --> 00:10:22,879
- Crepe first, duxelles...
- Ten seconds to go
269
00:10:22,912 --> 00:10:24,749
- till our first switch!
- Emily: Run.
270
00:10:24,782 --> 00:10:26,118
- Running.
- Careful.
271
00:10:26,152 --> 00:10:28,790
- Aarón: Here we go.
- Judges: Five, four,
272
00:10:28,790 --> 00:10:31,462
- three, two, one.
- Let's go, let's go, let's go!
273
00:10:31,495 --> 00:10:32,932
- Switch!
- Let's go!
274
00:10:32,932 --> 00:10:34,536
Come on. Come on, baby.
Let's go.
275
00:10:34,536 --> 00:10:35,805
All right, go, Willie.
You got this.
276
00:10:35,838 --> 00:10:38,109
- Start the risotto.
- Yes.
277
00:10:38,142 --> 00:10:40,748
Gordon: Teams, you've got to get
your Wellingtons wrapped.
278
00:10:40,815 --> 00:10:42,819
Start from the bottom.
All right, roll that piece.
279
00:10:42,852 --> 00:10:44,321
Make sure you get those sides
in there.
280
00:10:44,321 --> 00:10:46,325
Right, Shanika.
Come on, you got to get
that rolled.
281
00:10:46,325 --> 00:10:48,329
- Come on, Bowen, please!
- Move a little bit faster.
282
00:10:48,362 --> 00:10:49,966
- Focus. Focus, please.
- Bowen: Okay, I got it.
283
00:10:49,999 --> 00:10:52,103
- Get it to the fridge.
- Where's he going?
284
00:10:52,137 --> 00:10:55,143
Hurry up.
Move fast, Bowen.
Move fast.
285
00:10:55,176 --> 00:10:56,913
Gordon: So you know
he doesn't listen that well.
286
00:10:56,947 --> 00:10:58,349
You need to keep reins tight
on him, okay?
287
00:10:58,382 --> 00:11:00,386
- Heard, Chef.
- Duxelles next?
288
00:11:00,386 --> 00:11:03,594
Yes, just cover the crepe,
but leave a little bit around.
289
00:11:03,594 --> 00:11:04,796
Right in the center, right?
290
00:11:04,829 --> 00:11:05,965
Yep. Press it down nice...
291
00:11:05,965 --> 00:11:07,802
Fred: So wrap it. Wrap it.
292
00:11:07,835 --> 00:11:09,204
You got it, okay?
Deep breaths, okay?
293
00:11:09,238 --> 00:11:10,941
Dara: Do you think
that's tight enough?
Oh, God.
294
00:11:10,941 --> 00:11:12,310
Fred: I think it'll be fine.
Trust me, trust me.
295
00:11:12,310 --> 00:11:13,580
Dara: I know, but-- okay.
296
00:11:13,580 --> 00:11:15,149
All right, let's get
our mushrooms going,
297
00:11:15,183 --> 00:11:16,553
and we got to start getting
our tartes going.
298
00:11:16,586 --> 00:11:18,022
- Gentlemen.
- What have you got done?
299
00:11:18,055 --> 00:11:19,893
- Did you sear the beef yet?
- So-- yes.
300
00:11:19,926 --> 00:11:22,999
Beef is glazed with mustard
and is resting in the fridge.
301
00:11:23,032 --> 00:11:25,003
Once we get that out,
we're gonna lay down our crepes.
302
00:11:25,003 --> 00:11:27,007
I'm gonna focus on wrapping it,
layering it with the crepe.
303
00:11:27,040 --> 00:11:28,877
I can get that out and wrapping.
304
00:11:28,877 --> 00:11:30,246
Before you hop in, I'll do that.
305
00:11:30,280 --> 00:11:33,019
How intimidating is it to cook
a Gordon Ramsay menu?
306
00:11:33,052 --> 00:11:34,221
Honestly, it is
very intimidating,
307
00:11:34,254 --> 00:11:36,025
but we are here
and we're back to win.
308
00:11:36,058 --> 00:11:37,628
So we're up to the task.
We're gonna make that happen.
309
00:11:37,628 --> 00:11:39,364
Communicate, okay?
Best of luck to you, guys.
310
00:11:39,398 --> 00:11:41,001
Thank you.
311
00:11:41,001 --> 00:11:43,105
Willie: Don't we need to get our
shallots for the risotto?
312
00:11:43,139 --> 00:11:45,511
Yes.
313
00:11:45,544 --> 00:11:47,480
- Willie, Amanda.
- Both: Yes, Chef.
314
00:11:47,515 --> 00:11:48,984
Joe: You're making
risotto already?
315
00:11:48,984 --> 00:11:49,986
Is that the shallots
for the risotto?
316
00:11:49,986 --> 00:11:51,388
That's the shallots, yes.
317
00:11:51,422 --> 00:11:53,226
Joe: You really should be doing
your Wellington now,
318
00:11:53,259 --> 00:11:55,531
not the risotto.
That takes the longest to cook.
319
00:11:55,564 --> 00:11:57,334
Yes, Chef. Will do. Heard.
320
00:11:57,334 --> 00:11:59,606
Amanda, you got to be the voice.
You got to help your buddy out.
321
00:11:59,639 --> 00:12:01,710
- Yeah.
- If you see something that's
wrong or needs to happen,
322
00:12:01,710 --> 00:12:03,346
- you got to help
your guy out, okay?
- Yes, Chef. Heard.
323
00:12:03,379 --> 00:12:04,616
- Willie: Yes.
- Thank you.
324
00:12:04,649 --> 00:12:06,185
I'm gonna start
on the beef Wellington.
325
00:12:06,218 --> 00:12:07,922
Perfect.
You're doing awesome.
326
00:12:07,955 --> 00:12:09,424
30 seconds to go!
327
00:12:09,458 --> 00:12:11,262
Come on, guys.
Let's go!
328
00:12:11,295 --> 00:12:13,734
All right, now get everything
ready for our tarte Tatin.
329
00:12:13,734 --> 00:12:17,173
- Layer those pears face down.
We need a sexy color.
- Yes.
330
00:12:17,207 --> 00:12:19,011
All right, Bowen.
Come on, please, Bowen.
331
00:12:19,011 --> 00:12:21,516
- We have to fit 11 of them
and then--
- How?
332
00:12:21,549 --> 00:12:23,921
Half overlay, half overlay.
Okay?
333
00:12:23,954 --> 00:12:28,462
Five, four, three, two, one.
334
00:12:28,496 --> 00:12:30,199
Switch! Switch!
335
00:12:30,233 --> 00:12:31,836
Let's go, let's go, let's go.
Let's go, let's go.
336
00:12:31,870 --> 00:12:33,472
- Okay. We got this.
- Switch? Okay.
337
00:12:33,472 --> 00:12:35,410
Gabriel:
Tell me how to layer 'em.
Tell me how to layer 'em.
338
00:12:35,443 --> 00:12:37,147
- Is that right?
- Nope, nope.
339
00:12:37,180 --> 00:12:39,084
There's one in the middle,
and there's all around.
340
00:12:39,084 --> 00:12:40,521
Gabriel: Girl, you sure
we didn't put those upside down?
341
00:12:40,521 --> 00:12:42,023
Emily: I'm positive.
Brandi: Yes.
342
00:12:42,057 --> 00:12:44,161
- Flipping the pears.
- Come on!
343
00:12:44,194 --> 00:12:46,533
- Like that?
- Brilliant.
Fan it, fan it.
344
00:12:46,566 --> 00:12:47,902
Yes.
That's what I'm talking about.
345
00:12:47,935 --> 00:12:49,505
- Roll nice and tight.
- Yep.
346
00:12:49,505 --> 00:12:51,108
Christian: Let's go.
Come on, Brandi.
347
00:12:51,108 --> 00:12:52,444
We started strong.
We need to stay there.
Come on.
348
00:12:52,511 --> 00:12:54,081
- We got it, we got it,
we got it.
- All right.
349
00:12:54,114 --> 00:12:55,884
Brandi and Christian
seem like a strong team.
350
00:12:55,918 --> 00:12:57,955
I hope they just work in sync
because he's very vocal.
351
00:12:57,989 --> 00:12:59,291
Aarón: And they're both
big personalities.
352
00:12:59,324 --> 00:13:00,961
Hopefully they can
work well together.
353
00:13:00,995 --> 00:13:02,932
Michael: Look at that! Yes!
354
00:13:02,932 --> 00:13:04,101
Look how tight that is on there.
355
00:13:04,134 --> 00:13:05,671
Derrick and Michael, look,
356
00:13:05,704 --> 00:13:07,374
they seem very, very happy
to work together.
357
00:13:07,407 --> 00:13:10,113
I think it's a pair that could
produce good dishes tonight.
358
00:13:10,146 --> 00:13:11,415
Gabriel:
All right, what am I doing?
359
00:13:11,448 --> 00:13:13,185
- Okay, talk me through it.
- All right.
360
00:13:13,219 --> 00:13:14,689
Emily: Make sure you get
it covered from top to bottom.
361
00:13:14,689 --> 00:13:16,258
- Gabriel: You sure?
- Yeah, yeah. Good.
362
00:13:16,291 --> 00:13:18,262
Gabriel and Emily,
they don't seem like a team
363
00:13:18,295 --> 00:13:20,099
that should be together
to be very honest.
364
00:13:20,133 --> 00:13:21,703
And they're behind on wrapping
their Wellington.
365
00:13:21,703 --> 00:13:23,439
- Gabriel: That tight enough?
- Emily: No.
366
00:13:23,472 --> 00:13:25,410
- Gabriel: You don't think?
- Emily: No. Nice and tight.
367
00:13:25,443 --> 00:13:27,213
Gordon: My big issue
between those two tonight.
368
00:13:27,213 --> 00:13:29,986
Emily is headstrong but doesn't
always communicate well,
369
00:13:30,019 --> 00:13:32,123
and Gabriel is quiet
and sometimes doesn't listen.
370
00:13:32,123 --> 00:13:35,063
I don't know if they're cohesive
to become a great team.
371
00:13:35,096 --> 00:13:36,231
- Amanda?
- Amanda: Yes?
372
00:13:36,231 --> 00:13:37,668
We got to hurry up
with that filet.
373
00:13:37,702 --> 00:13:39,004
Duxelles.
374
00:13:39,037 --> 00:13:40,440
Joe: I'm worried
about Amanda and Willie.
375
00:13:40,473 --> 00:13:41,743
They started the risotto first
376
00:13:41,743 --> 00:13:43,245
and they're also behind
on the Wellington.
377
00:13:43,279 --> 00:13:44,982
Let's see if they
can work together
378
00:13:45,016 --> 00:13:47,755
- in a good, harmonious way.
- Okay, okay.
379
00:13:47,755 --> 00:13:49,424
- Dara: Make sure it's even.
- Fred: Yep.
380
00:13:49,424 --> 00:13:52,297
No, no, no.
Fred, just twist
the actual dough,
381
00:13:52,297 --> 00:13:54,468
because it's gonna be uneven.
The topside is too thick.
382
00:13:54,502 --> 00:13:57,173
Now, Fred and Dara, this should
be a match made in heaven.
383
00:13:57,207 --> 00:13:59,144
Dara's technical
ability tonight,
384
00:13:59,177 --> 00:14:01,883
especially around
the Wellington,
it should be a homerun.
385
00:14:01,916 --> 00:14:06,291
Fred is very vocal about
his great assurance
with desserts and pastries.
386
00:14:06,325 --> 00:14:08,262
- They might have
the formula to win.
- Be careful!
387
00:14:08,295 --> 00:14:10,534
Be careful!
Shanika, did you put evenly?
388
00:14:10,534 --> 00:14:13,172
- Bowen, it's easier to give
direction than take it, huh?
- Yes.
389
00:14:13,172 --> 00:14:15,276
Yeah, I know it is,
'cause your ass wasn't
listening to ( bleep ).
390
00:14:15,276 --> 00:14:18,115
Shanika and Bowen, I think
Shanika takes great direction.
391
00:14:18,149 --> 00:14:19,786
I don't think Bowen's very good
at taking direction.
392
00:14:19,819 --> 00:14:22,123
Make sure that's tight
like a tootsie roll.
393
00:14:22,157 --> 00:14:23,492
- Good?
- There you go.
394
00:14:23,527 --> 00:14:26,031
15 seconds for the switch.
395
00:14:26,065 --> 00:14:28,102
Your tarte Tatins should be
going in the oven.
396
00:14:28,135 --> 00:14:30,306
Shanika, faster.
Yes, perfect!
397
00:14:30,339 --> 00:14:33,145
- Put it in the oven. Yes!
- Gordon: Here we go.
398
00:14:33,212 --> 00:14:35,517
Come on, baby.
Let's get it! Come on!
399
00:14:35,517 --> 00:14:39,992
- Judges: Five, four,
three, two, one.
- Um...
400
00:14:40,026 --> 00:14:41,730
- Judges: Switch!
- Get that tight.
401
00:14:41,763 --> 00:14:43,199
- Okay.
- Get those edges tight.
402
00:14:43,199 --> 00:14:45,336
Come on, let's go.
Go, go, go, go!
403
00:14:45,336 --> 00:14:47,508
- Fred: Dara, we can just
tuck that into the far oven.
- Okay.
404
00:14:47,541 --> 00:14:51,081
Come on now. You got that.
Let's go, let's go, let's go.
405
00:14:51,115 --> 00:14:52,450
Going in at 38 minutes.
406
00:14:52,450 --> 00:14:54,187
Amanda: Does that need
to reduce more?
407
00:14:54,187 --> 00:14:56,358
- Or it'll reduce in the oven?
- Willie: Right.
408
00:14:56,391 --> 00:14:58,095
That looks great.
409
00:14:58,095 --> 00:14:59,532
- You get those
potatoes strained.
- Start ricing?
410
00:14:59,565 --> 00:15:01,201
And then we're gonna rice them.
411
00:15:01,201 --> 00:15:03,105
- Right, where are we up to?
- Yes, Chef.
412
00:15:03,139 --> 00:15:04,609
So we have
our Wellington chilling.
413
00:15:04,609 --> 00:15:07,013
It's fully wrapped.
Our tarte is caramelizing.
414
00:15:07,046 --> 00:15:08,482
- Gordon: Star anise in there?
- Yes, Chef.
415
00:15:08,482 --> 00:15:10,420
- Good.
- Right now we're ricing
the potatoes.
416
00:15:10,453 --> 00:15:12,490
- Gordon: Okay, listen.
Look at me, both of you.
- Yes?
417
00:15:12,525 --> 00:15:15,564
- The Wellington takes
at least 22 to 25.
- Derrick: Yeah.
418
00:15:15,597 --> 00:15:17,735
- Gordon: Don't worry about
the mash, I promise you.
- Heard.
419
00:15:17,735 --> 00:15:19,271
Get your lattice
on your Wellington.
420
00:15:19,304 --> 00:15:21,041
- Michael: Okay, heard that.
- Look at the time.
421
00:15:21,108 --> 00:15:22,511
- I'm going, I'm going.
- ( overlapping chatter )
422
00:15:22,545 --> 00:15:24,247
- And then get back
in there, yes?
- Yes, Chef.
423
00:15:25,617 --> 00:15:29,525
Amanda: Go, Willie.
You got this, Willie. Perfect.
424
00:15:29,559 --> 00:15:32,197
Gabriel: Try to get
the lattice cut. We got to get
this ( bleep ) moving.
425
00:15:32,230 --> 00:15:34,034
- I know.
- Come on now.
There we go, there we go.
426
00:15:34,034 --> 00:15:36,271
Press down.
Make sure it's all the way on
the cutting board, Dara,
427
00:15:36,305 --> 00:15:38,209
- that we can use
all your pressure.
- Well, it's all the way in.
428
00:15:38,209 --> 00:15:40,814
That lattice is gonna go
longways. You can pull more.
429
00:15:40,848 --> 00:15:43,553
- Michael: Like this?
- Yep, yep.
430
00:15:43,587 --> 00:15:46,860
- We don't need that whole--
- Just stretch it out, Bowen,
431
00:15:46,860 --> 00:15:49,866
and make sure it's neat.
Fix that.
432
00:15:49,899 --> 00:15:52,337
Pull it a little bit.
It'll stretch a little bit more
when you do it.
433
00:15:52,370 --> 00:15:55,878
- Okay, nope.
- Come on, tell me, tell me!
434
00:15:55,911 --> 00:15:59,417
It's going on the long side!
Trim that dough off the ends.
435
00:15:59,451 --> 00:16:01,155
Roll it, Christian.
Roll it tight.
436
00:16:01,188 --> 00:16:02,423
And tuck, tuck, tuck.
437
00:16:02,457 --> 00:16:04,294
Christian: Damn!
That is not good.
438
00:16:04,327 --> 00:16:06,966
That lattice wasn't stretched
out at all.
439
00:16:06,966 --> 00:16:09,772
- Fred, how's it going?
- It's been going pretty well.
Dara and I have a game plan.
440
00:16:09,806 --> 00:16:11,743
As soon as she does
the Wellington,
441
00:16:11,776 --> 00:16:13,179
my tarte Tatin
is already cooling down,
442
00:16:13,212 --> 00:16:15,216
so that way I can wrap it
with the pastry,
443
00:16:15,249 --> 00:16:16,218
And then we are gonna
have to get started
444
00:16:16,251 --> 00:16:17,888
on the risotto at some point.
445
00:16:17,888 --> 00:16:19,692
Wait, wait, wait.
Fred, we need to stretch it.
446
00:16:19,692 --> 00:16:22,263
- Yes. Okay, you got it.
- Joe: Yeah, that's too thick.
447
00:16:22,297 --> 00:16:25,704
- You got it. Okay.
- Joe: I don't know.
448
00:16:25,704 --> 00:16:27,942
- Fred:
Okay, Dara, get that--
- Dara: Oh, my God.
449
00:16:27,975 --> 00:16:30,714
- One minute left
for the switch.
- Yep. It's not working, Fred.
450
00:16:30,747 --> 00:16:32,718
- Just re-roll it.
Just re-roll it.
- Re-roll it?
451
00:16:32,718 --> 00:16:35,323
No, re-roll it with
the presser, okay? Just...
452
00:16:35,323 --> 00:16:37,093
Don't freak out, Dara.
It's gonna be okay.
453
00:16:37,126 --> 00:16:39,632
- Put some pressure on it. Yeah.
- Are you sure?
454
00:16:39,665 --> 00:16:42,437
- Both: Four, three, two, one.
- Fred: Okay, I got it.
455
00:16:42,470 --> 00:16:43,807
- Switch! Let's go.
- Switch!
456
00:16:43,840 --> 00:16:45,176
What are you--
no, no, no, no, no, no.
457
00:16:45,209 --> 00:16:46,646
This is our focus right now.
458
00:16:46,646 --> 00:16:47,781
- This is our focus.
- Okay.
459
00:16:47,815 --> 00:16:48,783
Dara, she didn't press down
460
00:16:48,817 --> 00:16:50,319
on the dough hard enough,
461
00:16:50,319 --> 00:16:52,390
so it's starting
to stick to itself
462
00:16:52,423 --> 00:16:54,361
and we can't really form
the lattice how we want to.
463
00:16:54,394 --> 00:16:56,566
Deep breaths, okay?
Deep breaths, Dara.
464
00:16:56,566 --> 00:17:00,039
If we don't get it together
and calm the heck down,
465
00:17:00,072 --> 00:17:02,343
I don't even know
if we'll have food on
the plate at this rate.
466
00:17:13,533 --> 00:17:15,136
( muted chatter )
467
00:17:15,169 --> 00:17:16,773
- Real careful. Real nice.
- How do we do this?
468
00:17:18,910 --> 00:17:20,914
Oh, God. Oh, God.
Trim what you have to.
469
00:17:20,914 --> 00:17:22,483
- Okay. Okay.
- Trim what you have to.
470
00:17:22,518 --> 00:17:24,154
Fred:
We are having a lot of trouble
471
00:17:24,187 --> 00:17:25,591
with the lattice work
on the Wellington.
472
00:17:25,624 --> 00:17:27,460
Wait, wait. Why are you
putting it on that way?
473
00:17:27,493 --> 00:17:29,231
Okay, okay.
Give me a second, okay?
474
00:17:29,264 --> 00:17:31,134
And Dara's getting
more and more stressed,
475
00:17:31,168 --> 00:17:34,609
but I'm gonna try my best
to keep her levelheaded
and keep us on task.
476
00:17:34,642 --> 00:17:36,779
- It might look the prettiest...
- Okay, but it's on there.
477
00:17:36,779 --> 00:17:38,650
...but it's on there, and
that's what matters the most.
478
00:17:38,717 --> 00:17:41,154
Oh, my goodness.
Look at the latticework
on Fred's Wellington.
479
00:17:41,188 --> 00:17:43,693
- It looks terrible!
- I knew that was gonna be
trouble for them.
480
00:17:43,693 --> 00:17:44,996
Gordon: The pastry's too warm.
481
00:17:45,029 --> 00:17:46,365
Fred: Let me get this
in the oven, okay?
482
00:17:46,398 --> 00:17:48,402
- Dara: Oh, my God.
- We got it, okay?
483
00:17:48,435 --> 00:17:49,972
- Fix this little guy
right here.
- How do we do this?
484
00:17:49,972 --> 00:17:51,943
- Emily: Lift up and pull.
- Right here?
485
00:17:51,976 --> 00:17:53,513
- Emily: Nope, nope.
- I've never really
made Wellingtons,
486
00:17:53,546 --> 00:17:55,651
so I don't know
what I'm doing right now.
487
00:17:55,684 --> 00:17:57,153
I'm feeling very stressed.
488
00:17:57,186 --> 00:17:59,424
- Oh, come on now.
- Make sure it looks real nice.
489
00:17:59,457 --> 00:18:01,361
Gabriel, he's actually
taking a backseat,
490
00:18:01,395 --> 00:18:03,700
- where Emily is really driving
the ship here.
- Wow.
491
00:18:03,733 --> 00:18:05,771
- Gabriel: Ah, that's not good.
- Emily: Take a deep breath.
492
00:18:05,771 --> 00:18:08,510
- Just stressing.
- Gabe is all over
the place right now.
493
00:18:08,510 --> 00:18:10,614
- Aarón: Yes.
- He's definitely lacking focus.
494
00:18:10,614 --> 00:18:12,985
In the oven at 32:45.
495
00:18:13,052 --> 00:18:14,588
Michael: We got to get
this thing in the oven.
496
00:18:14,622 --> 00:18:17,026
- Derrick:
I got you, bro. Okay.
- Brilliant.
497
00:18:17,026 --> 00:18:19,297
Put it in the oven.
There's 31 minutes left.
498
00:18:19,297 --> 00:18:21,903
- I'm gonna start that risotto.
- Yes.
499
00:18:21,936 --> 00:18:23,673
And then put it in. Perfect!
500
00:18:23,673 --> 00:18:25,644
Gordon: 30 minutes to go!
Come on, guys!
501
00:18:25,677 --> 00:18:28,182
So now with the Wellington
and tarte Tatin underway,
502
00:18:28,215 --> 00:18:30,252
now you start on the prep
for the risotto.
503
00:18:30,286 --> 00:18:32,891
- Exactly.
- Emily: Get it toasted up
a little bit.
504
00:18:32,891 --> 00:18:34,629
Beautiful.
505
00:18:34,662 --> 00:18:36,431
Stir that risotto.
Stir that risotto.
506
00:18:36,465 --> 00:18:38,435
- Let's go. Come on.
- Come on, Amanda.
507
00:18:38,469 --> 00:18:41,108
- We got to get
this Wellington in.
- All right.
508
00:18:41,141 --> 00:18:44,247
Everyone's got
their Wellington in the oven,
bar Willie and Amanda.
509
00:18:44,280 --> 00:18:46,018
- This is dangerous now.
- They're late. They're late.
510
00:18:46,051 --> 00:18:47,554
- Aarón: Wow.
- Gordon: They're way too late.
511
00:18:47,588 --> 00:18:49,424
Willie: Okay, do the lattice
for the beef Wellington
512
00:18:49,457 --> 00:18:51,495
- because we got to get
that Wellington in.
- Okay.
513
00:18:51,495 --> 00:18:54,434
Deglaze with the wine
after toasting? I gotcha.
514
00:18:54,434 --> 00:18:55,704
Mm-hmm.
After toasting the rice.
515
00:18:55,737 --> 00:18:57,373
We started strong.
We need to stay there.
516
00:18:57,407 --> 00:19:00,046
Brandi: We got it.
We got it. We got it.
517
00:19:00,046 --> 00:19:02,116
Willie: Come on, come on.
Let's go.
518
00:19:03,887 --> 00:19:06,559
Taste them.
I haven't tasted at all
on the mushrooms.
519
00:19:06,626 --> 00:19:08,295
- I was just about to.
- Good. You're fine.
520
00:19:08,295 --> 00:19:10,433
Five minutes to go
until the switch.
521
00:19:11,736 --> 00:19:13,439
Shanika,
is the mushroom risotto--
is it finished?
522
00:19:13,439 --> 00:19:15,577
- It's almost ready.
- It's almost ready when the--
523
00:19:15,610 --> 00:19:18,449
Almost, Bowen.
Bowen, I'm almost ( bleep )
ready! Calm down!
524
00:19:18,482 --> 00:19:21,154
- Okay! Okay.
- Dear, oh, dear.
525
00:19:21,188 --> 00:19:26,632
Taste that.
See where we're at in terms of
al dente and seasoning, huh?
526
00:19:26,632 --> 00:19:28,636
- Still needs a couple minutes.
- Okay.
527
00:19:28,670 --> 00:19:30,674
Willie: We got to get
this risotto.
A little more stock.
528
00:19:30,707 --> 00:19:32,477
Got you. Heard.
529
00:19:32,477 --> 00:19:34,715
- Willie: Is it cooking?
- Yeah.
530
00:19:34,749 --> 00:19:37,521
Gordon: Teams, your tarte Tatin
should be out of the oven
and flipped by now.
531
00:19:37,554 --> 00:19:39,925
- Dara: Do the tarte Tatin.
- Fred: Yeah.
532
00:19:41,796 --> 00:19:42,998
Is it-- is it good?
533
00:19:43,032 --> 00:19:44,602
Fred: Uh-oh.
That looks bad.
534
00:19:44,635 --> 00:19:47,306
- There we go.
- Gordon: Well done.
535
00:19:47,340 --> 00:19:48,308
- Well done, Shanika.
- Yes.
536
00:19:48,342 --> 00:19:49,979
- Wow!
- Nice!
537
00:19:49,979 --> 00:19:51,883
Come on, Shanika.
Well done.
538
00:19:54,120 --> 00:19:55,557
( bleep )
539
00:19:58,095 --> 00:19:59,799
- Perfect.
- Willie: Good job.
540
00:19:59,799 --> 00:20:02,671
I think that Wellington's done.
Take that Wellington out.
541
00:20:02,705 --> 00:20:03,707
Here we go.
542
00:20:04,742 --> 00:20:06,846
Christian: Ooh, good job.
Let it sit.
543
00:20:06,879 --> 00:20:09,552
It don't have no good lattice
on it, but, hey.
544
00:20:09,585 --> 00:20:11,589
Michael: How's the color?
Oh, yes.
545
00:20:11,622 --> 00:20:13,626
- Ooh-hoo!
- Whoo! Let's go!
546
00:20:13,660 --> 00:20:15,496
Derrick's Wellington
looks exceptional.
547
00:20:15,496 --> 00:20:17,534
I mean, really,
really good indeed.
548
00:20:17,568 --> 00:20:21,374
15 seconds to go
until the last switch.
Come on, guys.
549
00:20:21,374 --> 00:20:22,811
How's that risotto doing?
550
00:20:22,845 --> 00:20:24,682
It needs a little bit more.
A little more love.
551
00:20:24,715 --> 00:20:26,084
Come on, my girl.
552
00:20:26,118 --> 00:20:30,326
Judges:
Five, four, three, two, one.
553
00:20:30,359 --> 00:20:33,332
- Final switch!
- Let's go!
554
00:20:33,365 --> 00:20:35,469
I'll do it. I'll do it.
555
00:20:35,504 --> 00:20:38,543
- Michael: Oh, yes, Derrick!
- Yeah, boy!
556
00:20:38,543 --> 00:20:40,580
Shanika: Start that risotto.
You got to speed
this ( bleep ) up.
557
00:20:40,614 --> 00:20:42,785
- This is all on you now.
- Got it. Got it.
558
00:20:42,818 --> 00:20:44,922
- Oh, my God.
This is not good.
- Taste it. Taste it.
559
00:20:44,955 --> 00:20:47,628
- No, it's not good.
It needs broth.
- Okay, deep breaths.
560
00:20:47,661 --> 00:20:49,532
Okay, add more broth
into this risotto.
561
00:20:49,565 --> 00:20:52,538
- Dara: Okay.
- Deep breaths, Dara.
Deep breaths.
562
00:20:52,571 --> 00:20:54,742
Brandi: We got this.
We got this. We're doing good.
563
00:20:54,775 --> 00:20:57,815
- Yes, it's ready.
- Put it on the chopping board.
This is all on you.
564
00:20:57,848 --> 00:21:00,520
- Ah!
- Bowen, ( bleep ) that.
A burn is a burn.
565
00:21:00,554 --> 00:21:03,192
Emily: Let it caramelize
and drizzle it all over the top.
566
00:21:03,192 --> 00:21:05,463
- There we go.
- Both: Whoo!
567
00:21:05,496 --> 00:21:08,435
Derrick: Beautiful.
Look at that.
568
00:21:08,469 --> 00:21:10,106
2 1/2 minutes! Let's go!
569
00:21:10,139 --> 00:21:12,043
There we go.
Pull that Welly.
570
00:21:12,043 --> 00:21:13,412
There you go.
571
00:21:13,445 --> 00:21:14,715
- How's it looking?
- Oh, ( bleep ).
572
00:21:14,748 --> 00:21:16,586
- Oh, that is gigantic.
- Oh, God.
573
00:21:16,586 --> 00:21:18,756
Oh, my God, it's huge.
I hope it's cooked.
574
00:21:18,790 --> 00:21:22,631
A minute and 35 seconds.
90 seconds, everyone!
575
00:21:22,664 --> 00:21:24,702
Let's go!
You should be plating.
576
00:21:24,735 --> 00:21:27,908
- We got to start plating.
- Okay. Oh, I'm so--
577
00:21:27,908 --> 00:21:29,612
Bowen, just finish chopping.
578
00:21:29,612 --> 00:21:31,749
Let's get our risotto plated.
We got it, we got it, we got it.
579
00:21:31,782 --> 00:21:33,753
Gabriel: You got that, girl.
Just shake it out. Even it out.
580
00:21:33,786 --> 00:21:34,822
Hurry, hurry, hurry.
581
00:21:34,855 --> 00:21:37,126
Derrick: Risotto on the plate.
Chive it up.
582
00:21:37,193 --> 00:21:38,530
Speckle it
with all that beautiful green.
583
00:21:38,563 --> 00:21:39,932
We got to get everything
on the plate.
584
00:21:39,932 --> 00:21:41,468
Oh, that's sexy.
585
00:21:41,502 --> 00:21:43,438
Gordon: 60 seconds to go!
586
00:21:43,438 --> 00:21:45,209
- 60 seconds, everyone!
- Let's go, guys.
587
00:21:45,209 --> 00:21:47,313
Amanda: Get those on top.
588
00:21:47,346 --> 00:21:50,954
Willie needs to get that
Wellington out of the oven.
He's out of time.
589
00:21:50,954 --> 00:21:53,392
Amanda: Take it out.
Pull it.
590
00:21:53,425 --> 00:21:54,662
That looks good, Willie.
591
00:21:54,662 --> 00:21:55,697
Gabriel: Gently.
592
00:21:57,066 --> 00:21:58,468
Don't you drop
that damn Wellington.
593
00:21:58,468 --> 00:21:59,905
- No, I won't!
- Okay.
594
00:21:59,905 --> 00:22:01,709
Shanika, trust me,
I will finish all of it, okay?
595
00:22:01,742 --> 00:22:03,011
Shanika: All right.
Finish it.
596
00:22:03,045 --> 00:22:05,416
Willie, get that Wellington on!
597
00:22:06,218 --> 00:22:08,322
Perfect. Great job.
598
00:22:08,322 --> 00:22:10,560
Double taste those potatoes.
Make sure we don't need
to finish with salt.
599
00:22:10,594 --> 00:22:12,898
Dude, there's--
no, we don't.
600
00:22:12,931 --> 00:22:15,102
Keep chiving! Yes!
601
00:22:15,102 --> 00:22:18,977
Judges: Five, four,
three, two, one.
602
00:22:19,010 --> 00:22:20,714
- Hands in the air!
- Okay.
603
00:22:20,714 --> 00:22:21,782
( cheering )
604
00:22:21,816 --> 00:22:23,887
Yo!
605
00:22:27,861 --> 00:22:28,930
Amanda:
We did so good.
606
00:22:28,997 --> 00:22:33,706
- We got it.
- Oh, my God.
607
00:22:33,740 --> 00:22:36,244
I wanna be happy
that I'm done with my first
tag-team challenge,
608
00:22:36,244 --> 00:22:38,683
but truthfully,
this was a disaster.
609
00:22:38,716 --> 00:22:41,923
It's okay, all right?
No matter what happens,
we got it done.
610
00:22:41,923 --> 00:22:45,029
I'm really worried
that we might be the worst
team of the night.
611
00:22:58,222 --> 00:23:00,560
Gordon: Tonight's
tag-team challenge,
612
00:23:00,560 --> 00:23:04,300
we asked you cook
an amazing three-course menu
613
00:23:04,334 --> 00:23:07,641
inspired from some
of my signature dishes
across my restaurants.
614
00:23:07,674 --> 00:23:09,511
Now for the exciting part.
615
00:23:09,545 --> 00:23:11,147
Time to taste your dishes,
616
00:23:11,181 --> 00:23:12,751
to see who's fighting
for immunity
617
00:23:12,784 --> 00:23:16,157
and, sadly, who's fighting
to keep their spot
618
00:23:16,157 --> 00:23:18,195
in this competition.
619
00:23:18,228 --> 00:23:20,967
First up,
Big Willie and Amanda.
620
00:23:20,967 --> 00:23:23,940
Willie: I got eliminated
in my previous season
621
00:23:23,973 --> 00:23:25,777
on a tag-team challenge.
622
00:23:25,810 --> 00:23:27,748
And this time around,
me and Amanda,
623
00:23:27,781 --> 00:23:30,620
we had a couple of hiccups
and hiccups and this and that.
624
00:23:30,654 --> 00:23:33,626
But we pulled it together.
625
00:23:33,660 --> 00:23:36,097
- Joe? Risotto, visually?
- Joe: The risotto, I can tell
626
00:23:36,097 --> 00:23:40,472
that's definitely undercooked
and it looks a little bit
too condensed.
627
00:23:42,009 --> 00:23:43,045
Shall we?
628
00:23:50,860 --> 00:23:54,668
What a shame.
This is way subpar.
Risottos need to be worked at.
629
00:23:54,702 --> 00:23:57,608
You can't just let it sit there
and boil in stock.
They need to be cared for.
630
00:23:57,641 --> 00:23:59,778
Every ladle that goes in,
create the seasoning.
631
00:23:59,812 --> 00:24:01,716
I look at your palate
and how strong it is
632
00:24:01,749 --> 00:24:05,590
and I'm not feeling that
in that risotto.
633
00:24:05,624 --> 00:24:06,959
Gordon:
Wellington, Joe, visually?
634
00:24:06,959 --> 00:24:10,600
It looks like a loaf of bread,
not a Wellington.
635
00:24:10,634 --> 00:24:12,604
So whoever rolled it
didn't roll it tight enough,
636
00:24:12,638 --> 00:24:14,173
that's why it started
to implode at the side.
637
00:24:14,173 --> 00:24:16,177
Let's get in there.
638
00:24:18,883 --> 00:24:22,323
- How long was it in there for?
- 28 minutes.
639
00:24:22,356 --> 00:24:24,928
- Who wrapped it?
- I did.
640
00:24:28,936 --> 00:24:31,107
This is a tale
of two Wellingtons.
641
00:24:31,141 --> 00:24:33,345
As good and perfectly cooked
642
00:24:33,345 --> 00:24:34,882
and seasoned as the meat is,
643
00:24:34,915 --> 00:24:39,591
the pastry is a disaster.
It's completely raw.
644
00:24:39,625 --> 00:24:41,529
Gordon: Yeah, you need
to roll out your pastry.
645
00:24:41,562 --> 00:24:44,702
Mash, silky. Red wine
a little bit raw. Big deal.
646
00:24:44,735 --> 00:24:47,106
The hero should be
the Wellington,
647
00:24:47,139 --> 00:24:49,210
and unfortunately it's not.
648
00:24:51,649 --> 00:24:53,619
Gordon: Tarte Tatin,
Aarón, visually?
649
00:24:53,653 --> 00:24:55,089
Aarón: I think
the proportions are correct.
650
00:24:55,122 --> 00:24:56,892
I like the color and the glaze
on the outside of the pears.
651
00:24:56,926 --> 00:24:59,698
- It looks inviting.
- Pears upside down.
652
00:24:59,732 --> 00:25:02,771
I'm a stickler for that
because they go that way
653
00:25:02,804 --> 00:25:05,175
so it absorbs the caramel
a lot better.
654
00:25:05,175 --> 00:25:07,848
- How long was it cooked for?
- About 30 minutes.
655
00:25:14,093 --> 00:25:16,064
Amanda, Willie, delicious.
656
00:25:16,097 --> 00:25:18,669
Needs three or four minutes
more caramelizing before
it goes in the oven,
657
00:25:18,703 --> 00:25:20,807
but it is by far
your strongest course.
658
00:25:20,840 --> 00:25:24,013
- Thank you both.
- Thank you, Chef.
659
00:25:24,047 --> 00:25:25,249
Thank you.
660
00:25:27,821 --> 00:25:30,894
Right, next up,
Michael and Derrick.
661
00:25:30,927 --> 00:25:34,701
With a beef Wellington
in the MasterChef kitchen,
662
00:25:34,735 --> 00:25:37,774
your biggest fear is that
it's not cooked properly.
663
00:25:37,774 --> 00:25:39,712
And if we cut into this
and it's raw,
664
00:25:39,712 --> 00:25:41,682
Michael has the immunity pin,
665
00:25:41,682 --> 00:25:44,420
but I'm in major risk
of going home.
666
00:25:44,420 --> 00:25:46,091
Gordon:
Joe? Risotto, visually?
667
00:25:46,124 --> 00:25:49,598
Joe: Well, the risotto is plated
properly and evenly dispersed.
668
00:25:49,631 --> 00:25:51,067
The mushrooms have
a nice toast on them.
669
00:25:51,101 --> 00:25:52,938
Gordon:
It's got the right color,
right texture.
670
00:25:52,971 --> 00:25:54,975
It looks like the rice
is cooked beautifully.
671
00:25:55,008 --> 00:25:56,277
Shall we?
672
00:26:05,997 --> 00:26:08,001
Derrick and Michael, it tastes
like it's been nurtured
673
00:26:08,001 --> 00:26:09,938
and loved for 22 minutes,
not ignored.
674
00:26:09,972 --> 00:26:12,076
And it looks rich, sumptuous,
675
00:26:12,109 --> 00:26:14,313
and you just wanna eat
and eat and eat.
676
00:26:14,347 --> 00:26:15,850
So, yeah, well done,
both of you.
677
00:26:15,884 --> 00:26:17,821
Thank you so much, Chefs.
678
00:26:17,821 --> 00:26:20,259
- Aarón, visuals on
the Wellington?
- Give me more potatoes.
679
00:26:20,292 --> 00:26:21,862
You guys have them counted
back there or what?
680
00:26:21,896 --> 00:26:23,265
But, look,
the decorative work
681
00:26:23,298 --> 00:26:25,402
on the outside of
the Wellington looks spot on.
682
00:26:25,436 --> 00:26:26,806
Very promising.
683
00:26:26,839 --> 00:26:28,643
Gordon: Who put
the Wellington in the oven?
684
00:26:28,676 --> 00:26:30,980
- I did, Chef.
- How long was it
in there for?
685
00:26:31,014 --> 00:26:32,016
25, 27 minutes.
686
00:26:34,086 --> 00:26:35,623
Ooh, yeah.
687
00:26:42,169 --> 00:26:44,808
Derrick and Michael, the actual
meat is cooked beautifully.
688
00:26:45,944 --> 00:26:47,413
It's pink, rich,
689
00:26:47,446 --> 00:26:49,083
but the most important thing
690
00:26:49,117 --> 00:26:50,887
about any Wellington
is in the construction.
691
00:26:50,887 --> 00:26:52,991
This pastry here
is way too thick.
692
00:26:54,193 --> 00:26:55,429
You can see that.
693
00:26:55,462 --> 00:26:58,135
So I'm missing duxelles
on the base.
694
00:26:58,135 --> 00:27:02,209
It's just an issue of a little
bit lack of perfection
in the construction,
695
00:27:02,243 --> 00:27:03,746
but the flavor's top notch.
696
00:27:03,746 --> 00:27:05,015
Tarte Tatin, Joe?
697
00:27:05,015 --> 00:27:06,752
Joe: It looks very,
very promising.
698
00:27:06,785 --> 00:27:08,756
Pears look cooked properly.
The caramel looks right.
699
00:27:08,789 --> 00:27:11,060
It really looks like
something I wanna eat.
700
00:27:11,060 --> 00:27:13,766
Gordon: Great confidence with
the color of the caramel.
701
00:27:13,766 --> 00:27:15,402
Beautiful.
It's exactly the way
it should be.
702
00:27:15,435 --> 00:27:18,208
The pastry's so firm.
Textbook.
703
00:27:23,018 --> 00:27:25,155
Yeah, I'm super jazzed
about this.
704
00:27:25,189 --> 00:27:28,830
The caramelization
on the pears is magic.
You did it right.
705
00:27:28,863 --> 00:27:31,234
Derrick and Michael,
I can quite comfortably say
706
00:27:31,267 --> 00:27:33,371
I'd serve this in
my flagship restaurant tonight.
707
00:27:33,371 --> 00:27:35,342
It's that good. Well done.
708
00:27:35,375 --> 00:27:36,444
- Good job.
- Thank you both.
709
00:27:36,477 --> 00:27:38,081
- Thank you, gentlemen.
- Delicious.
710
00:27:38,114 --> 00:27:39,083
Thank you.
711
00:27:43,058 --> 00:27:45,229
Gordon:
Right, next up, Dara and Fred.
712
00:27:45,229 --> 00:27:47,934
Please bring your dishes down.
Thank you.
713
00:27:47,934 --> 00:27:50,205
Fred: We got all the components
for each dish on the plate.
714
00:27:50,205 --> 00:27:52,544
But I know that there are
imperfections across the board,
715
00:27:52,544 --> 00:27:56,519
and that makes me
very, very nervous.
716
00:27:56,519 --> 00:27:58,255
All right,
so risotto looks good.
717
00:27:58,288 --> 00:28:00,727
The kernels seem
to be cooked right.
It looks pretty good.
718
00:28:00,760 --> 00:28:03,064
- Gordon: Shall we?
- Yep.
719
00:28:11,347 --> 00:28:15,957
So my only question, did you
taste the stock that you used
to cook the risotto with?
720
00:28:15,990 --> 00:28:18,161
- No.
- Did you taste the stock?
721
00:28:18,194 --> 00:28:20,232
- I did not, Joe.
- Do you not taste
when you cook?
722
00:28:32,891 --> 00:28:36,197
Did you taste the stock that you
used to cook the risotto with?
723
00:28:36,231 --> 00:28:38,769
- No.
- Did you taste the stock?
724
00:28:38,803 --> 00:28:40,707
- I did not, Joe.
- Do you not taste
when you cook?
725
00:28:43,445 --> 00:28:44,881
- We literally--
- We were--
726
00:28:44,881 --> 00:28:46,217
It was just the stress
of the situation.
727
00:28:46,217 --> 00:28:47,821
You're cooking
for your lives here.
728
00:28:47,854 --> 00:28:49,390
- You need to taste.
- Yes, Joe.
729
00:28:49,423 --> 00:28:51,027
Fred, Dara, Joe's point--
730
00:28:51,060 --> 00:28:52,897
stocks need seasoning, tasting.
731
00:28:52,931 --> 00:28:54,601
That's the hallmark of
any great risotto is the stock,
732
00:28:54,601 --> 00:28:56,437
and it's bland.
733
00:28:56,437 --> 00:28:57,908
Aarón, visuals
on the Wellington?
734
00:28:57,941 --> 00:28:59,310
Aarón: I'm concerned
about the latticework.
735
00:28:59,377 --> 00:29:01,916
It's just the overall size.
It looks like a turtle.
736
00:29:01,949 --> 00:29:03,586
Gordon:
How long was it in for?
737
00:29:03,619 --> 00:29:05,990
Dara: About 30 minutes.
738
00:29:06,024 --> 00:29:08,328
- Gordon: And who
seared the beef?
- I did, Chef.
739
00:29:18,549 --> 00:29:20,218
For me, this is like medium.
740
00:29:20,252 --> 00:29:22,489
I would like it
a little bit more in
true medium rare range,
741
00:29:22,524 --> 00:29:24,193
but seasoning is good,
742
00:29:24,226 --> 00:29:26,297
the mash are creamy,
and overall pretty good.
743
00:29:26,297 --> 00:29:28,401
Listen, it's lost its shape
along the way.
744
00:29:28,435 --> 00:29:32,076
The big issue is this pastry
at the top here is raw,
745
00:29:32,109 --> 00:29:34,046
and so when you peel
that back like that,
746
00:29:34,080 --> 00:29:36,050
that first layer of pastry needs
to be rolled out thinner.
747
00:29:36,084 --> 00:29:37,654
So it's just a shame the hero
748
00:29:37,654 --> 00:29:39,490
is nowhere near
as it could've been.
749
00:29:39,524 --> 00:29:40,492
Yes, Chef.
750
00:29:40,526 --> 00:29:41,662
Joe, visuals on the tarte Tatin?
751
00:29:41,662 --> 00:29:43,666
Joe: Overall underdone.
752
00:29:43,666 --> 00:29:45,837
Caramel too liquidy,
pears undercooked,
753
00:29:45,870 --> 00:29:49,343
- and I think the pastry
looks raw as well.
- Gordon: What a shame.
754
00:29:49,377 --> 00:29:52,383
- Who put the pastry
on top of the pears?
- I did, Chef.
755
00:29:55,923 --> 00:29:58,361
Fred, Dara,
my pastry's undercooked here.
756
00:29:58,395 --> 00:30:00,465
Yeah, for me it looks like
the pears have so much water,
757
00:30:00,465 --> 00:30:03,238
inherent liquid,
and you didn't cook them out
758
00:30:03,271 --> 00:30:06,411
and it completely compromised
the dough.
759
00:30:06,444 --> 00:30:07,446
Thank you.
760
00:30:09,483 --> 00:30:13,358
All right, the next team
that we would like to bring up,
761
00:30:13,391 --> 00:30:15,128
Brandi and Christian.
762
00:30:15,162 --> 00:30:17,166
I know that these dishes
are not perfect,
763
00:30:17,199 --> 00:30:20,205
but I'm so proud
that we got every component
on the plate.
764
00:30:20,205 --> 00:30:23,946
Hopefully the judges love
the flavor of everything.
765
00:30:23,946 --> 00:30:26,217
- Who plated the risotto?
- I did, Chef.
766
00:30:26,217 --> 00:30:28,622
It looks rich.
It looks flavorsome.
767
00:30:28,656 --> 00:30:30,225
- Shall we?
- Joe: Yes.
768
00:30:39,110 --> 00:30:41,314
This tastes like
a risotto I would eat
at my mother's house.
769
00:30:41,347 --> 00:30:43,151
- Thank you so much, Joe.
- Thank you.
770
00:30:43,184 --> 00:30:45,455
Joe: Profoundly flavored,
cooked properly.
771
00:30:45,489 --> 00:30:47,092
- Textbook.
- Thank you.
772
00:30:47,126 --> 00:30:51,000
Now, the Wellington
doesn't look good,
773
00:30:51,000 --> 00:30:53,138
but as always, it's the cook
and the assembling of it.
774
00:30:53,171 --> 00:30:56,377
- Yes, Chef.
- Gordon: Let's get in there.
Who rolled it?
775
00:30:56,411 --> 00:30:58,983
I initially rolled it.
Christian trimmed the ends
776
00:30:59,016 --> 00:31:01,254
and did the second layer
of pastry.
777
00:31:10,439 --> 00:31:13,546
Seasoning on point.
I like the flavor.
778
00:31:13,546 --> 00:31:17,620
But the pastry's
slightly too thick
and slightly undercooked.
779
00:31:17,620 --> 00:31:20,492
So, what a shame.
780
00:31:20,526 --> 00:31:21,995
Tarte Tatin, Joe?
781
00:31:22,062 --> 00:31:24,033
This one obviously
has some problems.
782
00:31:24,033 --> 00:31:26,538
It's undercooked.
The construction's
a little bit sloppy.
783
00:31:26,538 --> 00:31:29,376
- Gordon: How long was it
in the oven for?
- About 30 minutes.
784
00:31:32,584 --> 00:31:37,292
It's the first tarte Tatin this
evening that's got the absolute
perfect pastry on the bun.
785
00:31:37,326 --> 00:31:39,363
Look at that.
Look how caramelized
that pastry is.
786
00:31:39,396 --> 00:31:41,702
But you didn't caramelize
the pears,
787
00:31:41,735 --> 00:31:43,572
and that's why
there's no color.
788
00:31:43,606 --> 00:31:46,477
You cannot shortcut
a tarte Tatin, but good job.
789
00:31:46,512 --> 00:31:47,947
- Thank you.
- Thank you.
790
00:31:49,751 --> 00:31:52,089
Okay, Bowen and Shanika.
791
00:31:52,122 --> 00:31:54,360
Shanika: I know we had
a few bumps in the road,
792
00:31:54,393 --> 00:31:58,836
but in the end
our food looks good.
793
00:31:58,869 --> 00:32:01,040
- Let's just hope
the taste is there.
- What can I say?
794
00:32:01,073 --> 00:32:02,577
Visually, we go from
my mother's house before
795
00:32:02,610 --> 00:32:04,346
to one of my restaurants.
796
00:32:04,380 --> 00:32:06,083
This is what risotto's
supposed to look like.
797
00:32:06,117 --> 00:32:08,321
- Thank you.
- Gordon: Let's get in there.
798
00:32:15,101 --> 00:32:19,076
- Joe: Wow.
- Come on, share.
799
00:32:19,110 --> 00:32:20,513
They didn't teach you
that in school? Come on.
800
00:32:20,546 --> 00:32:22,049
- Wait.
- Come on.
801
00:32:22,082 --> 00:32:24,554
I wanna eat a little more.
It's really good.
802
00:32:24,588 --> 00:32:26,390
- You're in for a treat.
- Aarón: Thank you, buddy.
803
00:32:30,533 --> 00:32:32,637
Bowen, Shanika, textbook.
It's seasoned beautifully.
804
00:32:32,637 --> 00:32:38,148
I feel the need to declare this
the best risotto
of the evening so far.
805
00:32:38,181 --> 00:32:40,418
Well done.
Wellington, Aarón?
806
00:32:40,452 --> 00:32:43,491
Yeah, do I dare say
that this is the closest one
807
00:32:43,526 --> 00:32:45,596
to Chef Gordon
as far as appearance
808
00:32:45,630 --> 00:32:48,301
of the Wellington itself?
809
00:32:48,334 --> 00:32:50,540
- Gordon: How long
was it cooked for?
- 30 minutes.
810
00:32:53,546 --> 00:32:55,650
( gasps )
811
00:33:03,566 --> 00:33:06,037
I'm just gonna pay you
the ultimate compliment.
812
00:33:06,070 --> 00:33:10,045
This is the closest
Wellington to eating it
in Gordon's restaurant.
813
00:33:10,078 --> 00:33:13,853
- Thank you, Joe.
- It's the most complete,
the most proportioned,
814
00:33:13,886 --> 00:33:16,658
well cooked, well-seasoned.
Wow. Good job.
815
00:33:16,658 --> 00:33:19,063
Bowen, Shanika,
meat's cooked beautifully.
816
00:33:19,096 --> 00:33:21,768
I think what I enjoy about this
is the seasoning.
817
00:33:21,768 --> 00:33:23,506
- Good job.
- Both: Thank you, Chef.
818
00:33:23,539 --> 00:33:25,408
- Gordon: Tarte Tatin, Aarón?
- Look at this.
819
00:33:25,442 --> 00:33:28,649
You guys weaved those
beautiful pears,
820
00:33:28,682 --> 00:33:31,153
and it looks like this
kaleidoscope of carameled fruit
821
00:33:31,187 --> 00:33:33,526
that is just so inviting.
822
00:33:33,526 --> 00:33:34,561
Gordon: Yep.
823
00:33:47,954 --> 00:33:50,158
It's really good.
824
00:33:50,191 --> 00:33:52,530
And that crunchy chewy part
is all there.
825
00:33:52,564 --> 00:33:55,603
The only thing that
kinda doesn't put it first
in its class tonight
826
00:33:55,636 --> 00:33:59,544
is that the caramel doesn't
have that nutty bitterness,
that thickness.
827
00:33:59,578 --> 00:34:01,615
It's just a little bit
underwhelming.
828
00:34:01,648 --> 00:34:04,253
Bowen, Shanika, delicious.
Really good.
829
00:34:04,286 --> 00:34:07,125
The benchmark has been
Michael and Derrick's.
830
00:34:07,159 --> 00:34:09,230
But this is definitely
a close second or third.
831
00:34:09,263 --> 00:34:12,637
- Good job. Thank you.
- Both: Thank you, Chef.
832
00:34:15,342 --> 00:34:18,214
Okay, the final dishes
we would like to taste
833
00:34:18,214 --> 00:34:19,350
is Emily and Gabriel.
834
00:34:19,383 --> 00:34:21,287
This was a difficult challenge,
835
00:34:21,320 --> 00:34:23,458
and I think Gabe and I
made some mistakes.
836
00:34:23,491 --> 00:34:26,531
I'm nervous because last week
I was on the bottom.
837
00:34:26,598 --> 00:34:29,604
And at this point
the level of competition
is so much higher,
838
00:34:29,638 --> 00:34:31,742
and if you mess up, you're
probably the one going home.
839
00:34:31,775 --> 00:34:36,484
Joe: So, risotto, it doesn't
quite have the elegance
840
00:34:36,518 --> 00:34:38,555
that I'm looking for
in a plate of risotto.
841
00:34:40,927 --> 00:34:43,064
- Shall we?
- Joe: Yeah.
842
00:34:52,215 --> 00:34:54,621
- So, Gabriel toasted the rice?
- Yes, Chef.
843
00:34:54,621 --> 00:34:56,591
- You salted the onions
and the shallots?
- Yes.
844
00:34:56,625 --> 00:34:59,496
Strange, because
you're missing the salt.
845
00:34:59,531 --> 00:35:02,369
You're missing the right amount
of wine for acidity.
846
00:35:02,402 --> 00:35:04,340
It's missing all those flavors.
847
00:35:04,373 --> 00:35:06,678
Gordon: Emily, Gabe,
the risotto just feels ignored.
848
00:35:06,712 --> 00:35:10,352
There's no real depth of flavor.
It's a shame.
849
00:35:10,385 --> 00:35:13,525
And, visually,
Wellington, Aarón?
850
00:35:13,525 --> 00:35:15,763
Yeah, I think the decorative
work is appealing.
851
00:35:15,796 --> 00:35:17,533
But it's so wide.
852
00:35:17,533 --> 00:35:19,671
- How long was it in there for?
- About 30 minutes, Chef.
853
00:35:19,671 --> 00:35:21,875
- Gordon: Who wrapped
the Wellington?
- Gabriel: I did the bulk of it.
854
00:35:21,875 --> 00:35:23,444
- You did?
- Yes.
855
00:35:27,352 --> 00:35:30,291
So this is more like a medium.
Is that what you wanted?
It's not medium rare.
856
00:35:30,291 --> 00:35:31,995
I personally
would maybe call that
857
00:35:32,029 --> 00:35:33,732
a little more on the rare side.
858
00:35:33,766 --> 00:35:35,268
I'm saying it's medium.
859
00:35:35,301 --> 00:35:37,439
Okay, medium rare.
Let's meet in the middle.
860
00:35:37,472 --> 00:35:39,577
No. Medium.
861
00:35:52,770 --> 00:35:56,477
So this is more like a medium.
Is that what you wanted?
It's not medium rare.
862
00:35:56,511 --> 00:35:58,916
I personally
would maybe call that
863
00:35:58,916 --> 00:36:00,218
a little more on the rare side.
864
00:36:00,251 --> 00:36:01,722
I'm saying it's medium.
865
00:36:01,755 --> 00:36:04,794
Okay, medium rare.
Let's meet in the middle.
866
00:36:04,828 --> 00:36:06,565
No. Medium.
867
00:36:16,752 --> 00:36:20,526
The Wellington itself,
little under-seasoned
on the inside.
868
00:36:20,559 --> 00:36:22,597
But the crust,
who actually constructed it?
869
00:36:22,630 --> 00:36:25,068
- That'd be me.
- It wasn't pressed down evenly.
870
00:36:25,101 --> 00:36:27,573
I have a huge amount
of duxelles on mine,
871
00:36:27,607 --> 00:36:29,644
and that's why mine
is cooked unevenly.
872
00:36:29,677 --> 00:36:32,650
- It's a shame.
- Joe, tarte Tatin?
873
00:36:32,683 --> 00:36:34,654
The most important part
of this dessert
874
00:36:34,687 --> 00:36:38,094
is the balance between
the pastry and the pear size.
875
00:36:38,127 --> 00:36:40,131
- This looks out
of balance to me.
- Gordon: The pears,
876
00:36:40,131 --> 00:36:43,906
they're undercooked
because they're upside down
to begin with.
877
00:36:48,047 --> 00:36:49,718
And here's
the frustrating bit for me.
878
00:36:49,751 --> 00:36:52,189
The caramel is delicious.
It's just the pears are hard.
879
00:36:52,222 --> 00:36:56,598
You can see I've got
bright white pears here
with no caramel whatsoever.
880
00:36:56,598 --> 00:37:00,673
Because the pears are underdone
and so toothsome,
881
00:37:00,706 --> 00:37:02,910
- I can't enjoy the pastry.
- Gordon: Thank you both.
882
00:37:02,910 --> 00:37:06,618
- Thank you.
- Gabriel: That was a lot
rougher criticism
883
00:37:06,651 --> 00:37:09,356
than I was expecting to get,
and this absolutely sucks.
884
00:37:09,389 --> 00:37:12,362
I don't wanna be in the bottom,
especially for the fact
885
00:37:12,395 --> 00:37:15,301
that Chef Ramsay
invested in my career.
886
00:37:15,335 --> 00:37:17,740
Right, all of you,
please give Joe,
887
00:37:17,774 --> 00:37:20,846
Aarón, and myself
a very serious moment please.
888
00:37:20,880 --> 00:37:22,784
Excuse us.
889
00:37:22,817 --> 00:37:25,523
- Gordon:
Some great dishes out there.
- Aarón: Absolutely.
890
00:37:25,523 --> 00:37:27,426
Well, it's
an important decision,
891
00:37:27,459 --> 00:37:29,864
because tonight two people
will gain immunity pins
892
00:37:29,898 --> 00:37:31,635
for the first time this season.
893
00:37:31,668 --> 00:37:34,072
The pairing between Derrick
and Michael was exceptional.
894
00:37:34,106 --> 00:37:36,545
The tarte Tatin
was absolutely flawless.
895
00:37:36,545 --> 00:37:38,448
- Shanika and Bowen's?
- Very good.
896
00:37:38,481 --> 00:37:40,118
- Aarón: Yes.
- Gordon: Very good, indeed.
897
00:37:40,151 --> 00:37:41,788
Joe: Fred and Dara
had a hard time.
898
00:37:41,855 --> 00:37:44,493
I'm not sure if that dynamic
really works.
899
00:37:44,527 --> 00:37:46,665
I thought Emily's and Gabriel's
was not very good at all.
900
00:37:46,698 --> 00:37:49,436
- Aarón: Oh, my God.
- I expected better.
Bit of a shock there.
901
00:37:49,470 --> 00:37:52,142
Yeah, the risotto
needed nurture.
902
00:37:52,175 --> 00:37:55,181
And Amanda and Willie,
they missed the mark
on that Wellington.
903
00:37:55,215 --> 00:37:58,589
And their lack
of communication showed up
on the presentation.
904
00:37:58,589 --> 00:37:59,657
I agree.
905
00:37:59,691 --> 00:38:01,393
All right, guys,
who's on the bottom?
906
00:38:01,427 --> 00:38:03,464
( bleep ) tarte Tatin.
907
00:38:03,498 --> 00:38:04,834
- Mm-hmm.
- Yeah.
908
00:38:04,868 --> 00:38:07,339
All right.
909
00:38:07,372 --> 00:38:11,480
There were two teams
that we felt cooked
the top dishes of the night.
910
00:38:11,515 --> 00:38:16,457
The two teams
in that top tier are--
911
00:38:16,457 --> 00:38:17,693
Derrick and Michael,
912
00:38:17,727 --> 00:38:20,699
please make your way down
to the front.
913
00:38:20,699 --> 00:38:23,471
And congrats,
914
00:38:23,505 --> 00:38:25,743
Shanika and Bowen.
915
00:38:25,810 --> 00:38:28,582
- Good job, guys.
- Congratulations.
916
00:38:28,615 --> 00:38:33,224
All four of you
are safe from elimination.
917
00:38:33,224 --> 00:38:37,733
But only one team cooked
the best three-course meal
of the night,
918
00:38:37,767 --> 00:38:41,073
and they'll receive
two immunity pins.
919
00:38:41,106 --> 00:38:43,311
That team is...
920
00:38:44,747 --> 00:38:49,489
- Shanika and Bowen.
- Good job, guys!
921
00:38:49,489 --> 00:38:52,597
Shanika: Even though
we had a few arguments, we won.
922
00:38:52,630 --> 00:38:55,501
I'm happy that we have this pin.
923
00:38:55,501 --> 00:38:58,609
Bowen and I, our spots
for top ten are secured.
924
00:38:58,642 --> 00:39:00,513
And the most important thing,
925
00:39:00,513 --> 00:39:02,917
whatever's about to go down
in this kitchen next week,
926
00:39:02,917 --> 00:39:04,587
we are safe.
927
00:39:04,621 --> 00:39:06,056
All four of you,
make your way up
928
00:39:06,090 --> 00:39:07,860
to the safety
of the balcony.
929
00:39:07,894 --> 00:39:10,031
- Well done. Congrats.
- Thank you, Chef.
930
00:39:10,031 --> 00:39:13,839
- Good job, guys.
- The competitor inside me
is bummed,
931
00:39:13,872 --> 00:39:17,078
but I'm super excited
that I made it to the top 11.
932
00:39:17,112 --> 00:39:18,849
That's where I wanna be.
933
00:39:18,882 --> 00:39:23,491
Two teams hit the bottom
of the grid.
934
00:39:23,559 --> 00:39:26,230
Please step forward,
Dara and Fred.
935
00:39:26,297 --> 00:39:29,837
Fred: As much as Dara and I
tried our best to prepare
for this challenge,
936
00:39:29,871 --> 00:39:32,008
throughout the whole cook
it was just so much stress
937
00:39:32,008 --> 00:39:35,481
and so much anxiety,
and now I'm freaking out.
938
00:39:35,516 --> 00:39:38,487
Potentially, one of us
will be going home.
939
00:39:38,522 --> 00:39:42,797
And Emily and Gabriel.
940
00:39:42,830 --> 00:39:45,636
Bottom four is definitely
very anxiety-ridden.
941
00:39:45,669 --> 00:39:49,009
We can only hope for the best,
but nobody wants to go home.
942
00:39:49,042 --> 00:39:53,284
Emily, Gabriel, your team
tonight was missing voice.
943
00:39:53,284 --> 00:39:56,457
But, Fred and Dara,
I look the skill
944
00:39:56,490 --> 00:39:58,060
that both of you bring
to this competition,
945
00:39:58,060 --> 00:40:01,500
and tonight's dishes
were somewhat lackluster.
946
00:40:01,534 --> 00:40:04,674
Dara and Fred,
947
00:40:04,674 --> 00:40:08,014
yours wasn't quite as bad
948
00:40:08,047 --> 00:40:10,018
as Emily's and Gabriel's.
949
00:40:10,018 --> 00:40:11,253
Head back to your bench, please.
950
00:40:11,287 --> 00:40:14,259
Thank you, Chef.
Thank you.
951
00:40:14,293 --> 00:40:17,600
- God.
- Emily, Gabriel,
952
00:40:17,633 --> 00:40:19,002
we do feel
there's one individual
953
00:40:19,002 --> 00:40:21,273
that could've done better,
954
00:40:21,307 --> 00:40:24,313
and tonight we saw
very little confidence
955
00:40:24,346 --> 00:40:25,849
from this one individual.
956
00:40:25,883 --> 00:40:29,857
The person leaving
"MasterChef: Back to Win" is...
957
00:40:32,195 --> 00:40:33,197
Gabriel.
958
00:40:36,270 --> 00:40:38,274
Emily,
say goodbye to Gabe please
959
00:40:38,274 --> 00:40:39,944
and head back
to your station, darling.
960
00:40:42,082 --> 00:40:46,290
Gabriel, I'm missing the spark
that I once saw.
961
00:40:46,323 --> 00:40:49,363
But you've got
such an amazing potential,
962
00:40:49,396 --> 00:40:52,703
and continue climbing
that ladder.
Come and say goodbye, bud.
963
00:40:52,737 --> 00:40:54,339
Gabriel:
Honestly, it never feels great
to be going home.
964
00:40:54,373 --> 00:40:56,410
- It's goodbye,
but it's not the end.
- Not at all, Chef.
965
00:40:56,443 --> 00:41:00,151
- Take care.
- By no means does this define
my ability as a chef.
966
00:41:00,184 --> 00:41:02,957
There were definitely moments
where I should've been
a little more vocal
967
00:41:02,990 --> 00:41:04,727
about what I thought
about certain things,
968
00:41:04,727 --> 00:41:06,865
and unfortunately
that showed in the food.
969
00:41:06,898 --> 00:41:08,735
This might not have been
my most defining moment,
970
00:41:08,769 --> 00:41:11,841
but keep a look out,
'cause I got more coming.
971
00:41:13,077 --> 00:41:15,014
Such a good kid, too.
972
00:41:15,048 --> 00:41:17,553
Gordon: Next time on
"MasterChef: Back to Win"...
973
00:41:17,586 --> 00:41:19,557
- You hear that?
- What is that?
974
00:41:19,590 --> 00:41:21,126
- ( horn honks )
- What? Oh, my God!
975
00:41:21,126 --> 00:41:23,899
- the top 11 kicks off...
- Come on, man.
976
00:41:23,899 --> 00:41:25,736
...and we're bringing
takeout for everyone.
977
00:41:25,769 --> 00:41:27,940
- You know I'm always hungry.
- But there's a catch.
978
00:41:27,973 --> 00:41:31,013
You have to cook a gourmet
version of that takeout dish.
979
00:41:31,046 --> 00:41:32,015
Whoo-whee.
980
00:41:32,015 --> 00:41:33,752
But for a spot
in the top ten...
981
00:41:33,785 --> 00:41:34,787
This is gonna come down
to the wire.
982
00:41:34,821 --> 00:41:36,156
- Why?
- Your ass better cook.
983
00:41:36,190 --> 00:41:37,760
- Fred: Come on.
- Nobody's safe.
984
00:41:37,793 --> 00:41:39,764
they'll have to think
outside the to-go box...
985
00:41:39,764 --> 00:41:41,901
- It's definitely elevated.
- It's award-winning stuff.
986
00:41:41,901 --> 00:41:44,841
...or be taken out
of the competition for good.
987
00:41:44,874 --> 00:41:46,811
Instead of elevating it,
you sunk it.
988
00:41:46,845 --> 00:41:49,049
- I don't want
to see you go home.
- Me neither.