1 00:00:01,135 --> 00:00:02,606 Gordon: Previously on "MasterChef: Back to Win"... 2 00:00:02,639 --> 00:00:04,208 Top 13! 3 00:00:04,208 --> 00:00:05,477 ...the cooks faced a mystery box challenge 4 00:00:05,512 --> 00:00:08,584 created by a MasterChef superstar. 5 00:00:08,618 --> 00:00:09,786 Christine Ha! 6 00:00:09,820 --> 00:00:11,557 Christine: To make a Vietnamese dish, 7 00:00:11,590 --> 00:00:12,859 you must use all of those ingredients. 8 00:00:12,893 --> 00:00:14,228 Holy hell! 9 00:00:14,262 --> 00:00:16,266 Joe: Someone's gonna win immunity 10 00:00:16,299 --> 00:00:17,502 and someone's gonna be eliminated. What's gonna happen to you? 11 00:00:17,536 --> 00:00:19,706 Three cooks really hit the mark... 12 00:00:19,740 --> 00:00:21,209 - It's very elevated. - There's something exciting 13 00:00:21,242 --> 00:00:22,646 and dangerous about the way you cook. 14 00:00:22,679 --> 00:00:26,185 - Congratulations, Michael! - I finally got the pin! 15 00:00:26,219 --> 00:00:28,189 ...while others buckled under the pressure. 16 00:00:28,223 --> 00:00:29,760 It's completely missing the mark. 17 00:00:29,793 --> 00:00:31,229 Christine: It's kind of boring. 18 00:00:31,262 --> 00:00:32,298 It's like eating suntan lotion. 19 00:00:32,331 --> 00:00:36,306 The person leaving is Bri. 20 00:00:36,339 --> 00:00:38,476 - Tonight... - Welcome back, everybody. 21 00:00:38,476 --> 00:00:40,280 ...the infamous tag-team challenge is back 22 00:00:40,314 --> 00:00:41,917 - with a big twist. - You have to cook 23 00:00:41,951 --> 00:00:45,257 three signature dishes from my restaurants. 24 00:00:45,290 --> 00:00:46,527 - Are we ready? - ( all groan ) 25 00:00:46,560 --> 00:00:48,965 - Let's go! - Come on, baby, let's get it! 26 00:00:48,998 --> 00:00:51,369 - But if they can't work together... - Judges: Switch! 27 00:00:51,402 --> 00:00:53,173 Let's go, let's go, let's go, let's go. 28 00:00:53,206 --> 00:00:54,943 - Tell me! - It's going on the long side. 29 00:00:54,977 --> 00:00:55,979 Don't freak out. 30 00:00:56,012 --> 00:00:57,314 ...one will go home alone. 31 00:00:57,348 --> 00:00:59,385 What are you-- no, no, no, no, no. 32 00:00:59,418 --> 00:01:00,922 - Gordon: Switch! - I'll do it. I'll do it. 33 00:01:00,955 --> 00:01:02,726 - It looks terrible. - Joe: He's out of time. 34 00:01:02,759 --> 00:01:04,763 - Switch! - Bowen, I'm almost ( bleep ) ready! Calm down! 35 00:01:04,796 --> 00:01:07,234 They don't seem like a team that should be together. 36 00:01:07,234 --> 00:01:08,905 The hero should be the Wellington. 37 00:01:08,938 --> 00:01:10,340 It's completely raw. 38 00:01:10,374 --> 00:01:12,779 And it's bland. What a shame. 39 00:01:22,264 --> 00:01:24,937 - Top 12. - Top 12. 40 00:01:24,970 --> 00:01:26,607 Aarón: A MasterChef classic here. 41 00:01:26,640 --> 00:01:28,611 My favorite challenge all season. 42 00:01:28,644 --> 00:01:32,284 - Communication is key. Teamwork essential. - Yep. 43 00:01:32,318 --> 00:01:35,825 - Whoo! - Gordon: Welcome back, everybody. 44 00:01:35,858 --> 00:01:37,294 - Let's go! - Ooh! 45 00:01:37,328 --> 00:01:40,602 All right. Last week I was on the bottom. 46 00:01:40,635 --> 00:01:41,904 That was a first for me. 47 00:01:41,937 --> 00:01:43,507 But this challenge, 48 00:01:43,541 --> 00:01:45,177 I need to kinda get back on the horse. 49 00:01:45,210 --> 00:01:47,381 I need to make sure that I am focused. 50 00:01:47,414 --> 00:01:50,688 I'm gonna bring everything that I've got to win. 51 00:01:50,688 --> 00:01:53,226 - Welcome back. Top 12. - All: Yes, Chef. 52 00:01:53,226 --> 00:01:56,567 This "Back to Win" season has definitely pushed you to your limits, 53 00:01:56,600 --> 00:02:00,440 And as we approach the halfway point across the competition, 54 00:02:00,440 --> 00:02:02,679 things are only gonna get tougher. 55 00:02:02,679 --> 00:02:05,652 Michael, you're in that zone. How you feeling? 56 00:02:05,652 --> 00:02:06,820 I feel incredible. 57 00:02:06,854 --> 00:02:08,658 If there was ever gonna be a day to be up in the balcony, 58 00:02:08,691 --> 00:02:10,027 I feel like today is it. 59 00:02:10,060 --> 00:02:12,766 Okay, guys, tonight you'll face a challenge 60 00:02:12,799 --> 00:02:17,909 that has become through the years a MasterChef staple. 61 00:02:17,976 --> 00:02:21,015 The tag-team challenge. 62 00:02:21,049 --> 00:02:22,418 Oh. Oy, vey. 63 00:02:22,418 --> 00:02:24,556 - Ooh, my. - Holy hell. 64 00:02:24,589 --> 00:02:28,063 I have a little issue with this tag-team challenge 65 00:02:28,063 --> 00:02:29,900 because, you know, my season, 66 00:02:29,933 --> 00:02:31,603 this is what I got eliminated on. 67 00:02:31,603 --> 00:02:33,607 Don't steam 'em now. I don't want them steamed. 68 00:02:33,641 --> 00:02:35,745 - I'm not steaming them! - He is lost. 69 00:02:35,778 --> 00:02:37,782 Big Willie, tonight was the first time 70 00:02:37,816 --> 00:02:39,385 that I didn't taste the love. 71 00:02:39,418 --> 00:02:41,690 So this challenge, I need to make sure 72 00:02:41,690 --> 00:02:45,698 that I am not in the bottom and not going home. 73 00:02:45,698 --> 00:02:47,434 - Michael? - Yeah? 74 00:02:47,468 --> 00:02:49,438 You may have immunity tonight, 75 00:02:49,472 --> 00:02:51,042 so you won't be going home. 76 00:02:51,042 --> 00:02:52,812 But as you can see, 77 00:02:52,846 --> 00:02:55,417 there's an odd number of talented cooks down here. 78 00:02:55,417 --> 00:02:58,089 Tonight you're gonna cook alongside everyone else. 79 00:02:58,123 --> 00:03:01,095 - Please make your way down. - What? 80 00:03:01,129 --> 00:03:02,498 Are you kidding me? 81 00:03:02,532 --> 00:03:04,770 The tag-team challenge is typically 82 00:03:04,803 --> 00:03:08,276 just the hardest thing you could possibly do in your season. 83 00:03:08,309 --> 00:03:10,147 Gordon: There you go. 84 00:03:10,147 --> 00:03:12,484 Frankly, if I didn't have this pin, I'd be freaking out right now. 85 00:03:12,484 --> 00:03:15,658 Aarón: Now traditionally, the tag-team challenge consists 86 00:03:15,658 --> 00:03:18,898 of making an appetizer platter, right? 87 00:03:18,931 --> 00:03:23,507 But this season, you'll be making a three-course meal. 88 00:03:23,507 --> 00:03:27,081 - Oh! - Three incredibly delicious 89 00:03:27,081 --> 00:03:30,988 signature dishes from my restaurants. 90 00:03:31,022 --> 00:03:34,061 - Of course. - To start, 91 00:03:34,128 --> 00:03:37,836 a beautiful mushroom risotto. 92 00:03:37,869 --> 00:03:39,071 - Okay. - Okay. 93 00:03:39,105 --> 00:03:42,344 Gordon: A stunning beef Wellington. 94 00:03:42,344 --> 00:03:43,848 - ( all groaning ) - You knew it was under that. 95 00:03:43,881 --> 00:03:45,083 - You knew it was a beef Wellington. - ( bleep ) 96 00:03:45,117 --> 00:03:46,720 Come on. 97 00:03:46,720 --> 00:03:48,389 Gordon: And for dessert, 98 00:03:48,389 --> 00:03:53,601 a beautiful caramelized pear tarte Tatin. 99 00:03:53,601 --> 00:03:54,803 Oh! 100 00:03:55,938 --> 00:03:58,042 - Oh, one more thing. - Huh? 101 00:03:58,076 --> 00:04:00,681 As far as the teams go, 102 00:04:00,681 --> 00:04:03,052 you'll be picking them yourselves. 103 00:04:03,086 --> 00:04:04,556 Please pick a partner 104 00:04:04,556 --> 00:04:06,693 and grab the team colored aprons behind you. 105 00:04:06,727 --> 00:04:07,896 Interesting. 106 00:04:07,929 --> 00:04:09,098 Amanda. 107 00:04:09,131 --> 00:04:11,770 Yes, let's do it. Let's do it. 108 00:04:11,804 --> 00:04:13,641 - Emily: Yeah? - I got you. Let's get it. 109 00:04:13,674 --> 00:04:16,078 Dara: Okay, we will be orange. 110 00:04:16,145 --> 00:04:17,816 Right, let's start with Shanika and Bowen. 111 00:04:17,849 --> 00:04:20,187 How did we formulate this team, Shanika? 112 00:04:20,220 --> 00:04:22,424 Well, Bowen and I have worked together. 113 00:04:22,458 --> 00:04:24,061 When he opened the restaurant, I helped him open it up. 114 00:04:24,094 --> 00:04:25,464 I was there for about ten months. 115 00:04:25,497 --> 00:04:27,468 - What section were you running? - Sous chef. 116 00:04:27,502 --> 00:04:30,173 - Wow. - Gordon: Amazing. Fred, why did you pick Dara? 117 00:04:30,173 --> 00:04:31,877 I remembered that Dara on Juniors 118 00:04:31,910 --> 00:04:34,081 had to do a beef Wellington for her tag-team. 119 00:04:34,115 --> 00:04:36,385 Sarah, what do I need to do? Tell me. 120 00:04:36,419 --> 00:04:39,225 I'm gonna do it this way because this is how I know how to do it, okay? I'm sorry. 121 00:04:39,291 --> 00:04:41,864 And I feel like we can work well together across all three, as well. 122 00:04:41,897 --> 00:04:43,032 Good. Glad to hear it. 123 00:04:43,032 --> 00:04:44,669 - Amanda? - Yes, Chef? 124 00:04:44,703 --> 00:04:46,740 Big Willie's taken you under his arm. 125 00:04:46,773 --> 00:04:50,180 Willie's a great communicator. He's always very clear. 126 00:04:50,180 --> 00:04:52,484 So I'm excited for this challenge today. 127 00:04:52,519 --> 00:04:55,725 Brandi, Christian, how did you guys form this team? 128 00:04:55,758 --> 00:04:57,595 We're both kind of loud and assertive, 129 00:04:57,595 --> 00:04:59,699 but I think we understand each other in the way we work. 130 00:04:59,733 --> 00:05:02,437 So I don't think we're gonna have a problem communicating. 131 00:05:02,471 --> 00:05:04,576 - Excellent. - All right, everyone, 132 00:05:04,609 --> 00:05:07,582 tonight you'll each take turns cooking. 133 00:05:07,582 --> 00:05:09,418 One of you will man the station 134 00:05:09,451 --> 00:05:11,422 and one of you will be on the side. 135 00:05:11,455 --> 00:05:14,863 When we call "switch," you'll switch places. 136 00:05:14,896 --> 00:05:18,002 Whoever's on the side, make your voice heard. 137 00:05:18,036 --> 00:05:21,844 And whoever's working the line, keep your ears open, 138 00:05:21,877 --> 00:05:25,551 because if you can't come together and communicate, 139 00:05:25,585 --> 00:05:27,956 one person on your team will be going home tonight. 140 00:05:27,989 --> 00:05:31,930 Gordon: But the winning team across tonight's challenge, 141 00:05:31,964 --> 00:05:34,068 both will win immunity, 142 00:05:34,101 --> 00:05:36,907 which means you'll move straight forward to the top ten. 143 00:05:36,974 --> 00:05:41,750 So, Michael, you could be the first person to win immunity two weeks in a row. 144 00:05:41,783 --> 00:05:44,923 Right, all of you, head to your stations please. Let's go. 145 00:05:46,125 --> 00:05:48,229 I got my Bowen and I'm happy. 146 00:05:48,263 --> 00:05:50,768 But we have friction when we work together 147 00:05:50,801 --> 00:05:54,676 in is restaurant, and Bowen gets really frazzled. 148 00:05:54,676 --> 00:05:56,980 So I'm gonna have to put my ego to the side 149 00:05:56,980 --> 00:05:59,819 and put out the best dishes that we can as a team. 150 00:05:59,819 --> 00:06:03,192 All right, everyone, you will have 75 minutes 151 00:06:03,226 --> 00:06:05,063 to make all of your dishes. 152 00:06:05,096 --> 00:06:07,936 Right, let's get into positions. 153 00:06:07,969 --> 00:06:09,940 Ooh, sorry. 154 00:06:09,940 --> 00:06:11,108 - You got this. - Got it. 155 00:06:11,108 --> 00:06:13,146 - Are we ready? - All: Yes, Chef! 156 00:06:13,179 --> 00:06:15,785 Your time starts now! Let's go! 157 00:06:15,818 --> 00:06:19,559 - Let's go. You got this. - Come on, Fred. We got this. We got this. 158 00:06:19,593 --> 00:06:21,229 Emily: Get that Welly going. 159 00:06:21,262 --> 00:06:23,333 You got it. Hot, hot, hot pan. 160 00:06:23,366 --> 00:06:26,540 Emily has always been a very headstrong cook, and she's very vocal. 161 00:06:26,540 --> 00:06:28,844 But I'm not that kind of guy. I don't like yelling. 162 00:06:28,877 --> 00:06:31,215 So my main goal today is just focus on myself and communicating. 163 00:06:31,249 --> 00:06:32,752 Willie: You're gonna take your steak 164 00:06:32,785 --> 00:06:34,121 and we're gonna get that seasoned up 165 00:06:34,154 --> 00:06:35,858 - and ready to go. - Yes. 166 00:06:35,891 --> 00:06:39,498 Willie: This tag-team challenge is all about communication, 167 00:06:39,532 --> 00:06:42,404 so we have to make sure we're not too quiet. 168 00:06:42,437 --> 00:06:45,778 We're gonna have to open our voices a little bit in this kitchen. 169 00:06:45,811 --> 00:06:48,584 - Let's get-- add pepper all over. - Yes. 170 00:06:48,617 --> 00:06:49,819 Good, good, good, good. Nice and even. 171 00:06:49,853 --> 00:06:51,657 That pan gonna take a while to heat up. 172 00:06:51,690 --> 00:06:53,393 - It's almost hot enough. - No, it's not. 173 00:06:53,426 --> 00:06:55,665 Brandi: Little worried about being on a team with Christian. 174 00:06:55,698 --> 00:06:58,202 He's loud and aggressive. I hope Christian listens to me. 175 00:06:58,269 --> 00:07:00,140 I know that he's used to being the leader, 176 00:07:00,140 --> 00:07:03,112 but I think with my guidance, I'll be able to walk him through it. 177 00:07:03,146 --> 00:07:05,216 Come on, Brandi, you're taking too much time on that saran wrap. 178 00:07:05,250 --> 00:07:06,586 - I know. - Hurry up. Fast. 179 00:07:06,620 --> 00:07:07,956 I need you to work quicker than that, baby. 180 00:07:07,989 --> 00:07:09,091 Come on, Bowen! 181 00:07:09,091 --> 00:07:10,594 - Hey, Shanika! - Yes? 182 00:07:10,628 --> 00:07:12,932 - Yes, seasoning them. - Gotcha. 183 00:07:12,999 --> 00:07:14,970 Move faster. 184 00:07:15,003 --> 00:07:16,773 Joe, Aarón, this is the toughest tag-team challenge 185 00:07:16,807 --> 00:07:18,109 in the history of this competition, let me tell you. 186 00:07:18,142 --> 00:07:21,516 We've never done a three-course meal in 75 minutes, 187 00:07:21,550 --> 00:07:22,752 - but it's "Back to Win." - Heard. 188 00:07:22,785 --> 00:07:24,088 Get it quick. Just season it up. 189 00:07:24,121 --> 00:07:25,323 Yep, yep, yep. Yep, yep. 190 00:07:25,357 --> 00:07:27,194 So when you look out over these benches, 191 00:07:27,227 --> 00:07:28,631 what should they be doing first? 192 00:07:28,631 --> 00:07:29,666 First thing is that Wellington. 193 00:07:29,699 --> 00:07:31,002 So you need to sear that beef. 194 00:07:31,035 --> 00:07:33,774 Michael: Get it hot, get it hot. There you go. 195 00:07:33,807 --> 00:07:35,945 - It's searing, baby. - That's what I'm talking about. 196 00:07:35,978 --> 00:07:37,949 Emily: All right, this is not like a cook. 197 00:07:37,982 --> 00:07:40,755 - Just a sear. Yep. - Just a hard sear. Just a hard sear. 198 00:07:40,755 --> 00:07:43,059 Next, you need to wrap it with a mushroom duxelles, 199 00:07:43,059 --> 00:07:46,432 which is like a mushroom purée that adds a really nice rich flavor. 200 00:07:46,465 --> 00:07:49,271 - Don't use too much. - Brandi: I know. It's got a pretty thick layer. 201 00:07:49,305 --> 00:07:50,908 Come on, Brandi, let's go. Come on! 202 00:07:50,941 --> 00:07:53,079 But the secret of this Wellington is in the wrapping. 203 00:07:53,112 --> 00:07:55,685 If that's not wrapped tightly, it'll be cooking 204 00:07:55,751 --> 00:07:57,588 at different temps across the way. 205 00:07:57,588 --> 00:08:00,260 I'm gonna start measuring out the sugar and the butter for the tarte, 206 00:08:00,293 --> 00:08:01,963 that way we can get that ready. 207 00:08:01,997 --> 00:08:04,168 After that, you start the work on that tarte Tatin. 208 00:08:04,201 --> 00:08:05,971 You got to get that caramel set. 209 00:08:06,005 --> 00:08:07,975 If it goes in the oven and hasn't been caramelized properly, 210 00:08:08,009 --> 00:08:09,879 then it's just gonna boil those pears. 211 00:08:09,913 --> 00:08:12,250 - Take the shallots and cut them up small... - Yes. 212 00:08:12,250 --> 00:08:13,787 - ...for the risotto. - Heard. 213 00:08:13,787 --> 00:08:16,425 The risotto should be the last dish they start. 214 00:08:16,425 --> 00:08:17,995 Michael: Come on, baby, let's go! 215 00:08:18,029 --> 00:08:19,365 Gordon: The key to success tonight 216 00:08:19,398 --> 00:08:20,801 is in the communication, 217 00:08:20,801 --> 00:08:22,237 Michael: There you go, Derrick. There you go. 218 00:08:22,270 --> 00:08:23,640 Gordon: Got to stay vocal, 219 00:08:23,640 --> 00:08:25,010 otherwise it's gonna be an absolute mess. 220 00:08:25,043 --> 00:08:26,880 - Absolutely. - Shanika: All right, 221 00:08:26,947 --> 00:08:28,650 - what you want me to do next? - Bowen: Is it-- nice sear? 222 00:08:28,684 --> 00:08:30,153 Well, I mean, I could get a better sear, 223 00:08:30,186 --> 00:08:32,190 - but you said don't leave it in too long. - Yes. No. 224 00:08:32,224 --> 00:08:34,395 One minute till our first swap! 225 00:08:34,395 --> 00:08:36,198 Gabriel: All right, walk me through. 226 00:08:36,232 --> 00:08:38,670 - What are you about to jump in and do? - Mushrooms, caramel. 227 00:08:38,737 --> 00:08:40,508 Flip it on that side. That side is seared. There you go. 228 00:08:40,541 --> 00:08:43,680 Good job. Keep the communication going. We're doing good. 229 00:08:43,714 --> 00:08:45,216 That steak should be ready for me so I can start the prep. 230 00:08:45,216 --> 00:08:46,720 Okay. Got it. 231 00:08:46,720 --> 00:08:48,690 Willie: We got to get this risotto going. 232 00:08:48,724 --> 00:08:50,160 - All right. - Can you start the onions for sweating? 233 00:08:50,193 --> 00:08:52,965 Our filet, almost there. So you're gonna pull this off. 234 00:08:52,999 --> 00:08:54,803 - Okay. - You're gonna baste it 235 00:08:54,836 --> 00:08:56,439 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.