1 00:00:01,210 --> 00:00:02,376 Gordon: Previously on "masterchef junior"... 2 00:00:02,378 --> 00:00:05,879 - We're having a bake sale. - ( cheering ) 3 00:00:05,881 --> 00:00:07,965 boys versus girls. Now! 4 00:00:07,967 --> 00:00:10,050 My shortbread dough is not coming together. 5 00:00:10,052 --> 00:00:11,218 Gordon: They're liquid in the center. 6 00:00:11,220 --> 00:00:13,929 I did this wrong. I need help. 7 00:00:13,931 --> 00:00:15,264 That's an insult to the word cookie. 8 00:00:15,266 --> 00:00:17,725 The person that will no longer be 9 00:00:17,727 --> 00:00:19,810 in this competition is abir. 10 00:00:19,812 --> 00:00:22,354 Gordon: I'm gonna miss you, bud. 11 00:00:23,315 --> 00:00:25,482 - Tonight... - Chickens! 12 00:00:25,484 --> 00:00:27,359 - Let's go! - The feathers fly... 13 00:00:27,361 --> 00:00:29,862 Gordon: There are seven of you 14 00:00:29,864 --> 00:00:31,488 and seven different types of eggs. 15 00:00:31,490 --> 00:00:33,824 ...In an egg-streme battle for immunity. 16 00:00:33,826 --> 00:00:37,286 Daphne: Each egg will give your dish different properties. 17 00:00:39,123 --> 00:00:41,832 - And nerves are tested... - ( buzzer ) 18 00:00:41,834 --> 00:00:44,126 in a very meaty challenge... 19 00:00:44,128 --> 00:00:45,961 Gordon: Here we go, guys. 20 00:00:47,631 --> 00:00:49,757 ...That sends one of the young cooks home. 21 00:00:49,759 --> 00:00:52,843 It's hard to overlook the execution flaws in this. 22 00:00:52,845 --> 00:00:54,261 Your steak is overcooked. 23 00:00:54,263 --> 00:00:55,637 You'll never make that same mistake again. 24 00:01:01,145 --> 00:01:03,645 ( kids cheering ) 25 00:01:05,232 --> 00:01:06,732 whoa! 26 00:01:06,734 --> 00:01:08,233 ( all screaming ) 27 00:01:08,235 --> 00:01:10,027 - oh! Oh! - ( screaming ) 28 00:01:10,029 --> 00:01:11,653 cruz: What the heck is that? 29 00:01:11,655 --> 00:01:12,863 Oh, my god! 30 00:01:12,865 --> 00:01:16,116 Cruz: An ostrich? 31 00:01:16,118 --> 00:01:18,368 I'm in the top seven. I'm so excited. 32 00:01:18,370 --> 00:01:21,747 But there is a giant ostrich in the kitchen. 33 00:01:21,749 --> 00:01:22,998 That is crazy. 34 00:01:23,000 --> 00:01:26,460 It's, like, three ivys tall. 35 00:01:26,462 --> 00:01:28,378 Hello. 36 00:01:28,380 --> 00:01:33,300 - What the heck? - Chickens! Chickens! 37 00:01:33,302 --> 00:01:35,260 Let's go! 38 00:01:35,262 --> 00:01:36,762 - Turkeys? - Aarón: Yeah! 39 00:01:36,764 --> 00:01:38,138 I feel like little bo-peep. 40 00:01:38,140 --> 00:01:43,018 - Hi, ducks! - Liya: They're so adorable. 41 00:01:43,020 --> 00:01:44,728 Welcome back, everyone. 42 00:01:44,730 --> 00:01:46,230 All: Thank you. 43 00:01:46,232 --> 00:01:49,775 Please say hello to our fine feathered friends. 44 00:01:49,777 --> 00:01:51,693 All: Hi! 45 00:01:51,695 --> 00:01:53,987 Including mr. Oscar, 46 00:01:53,989 --> 00:01:58,283 our amazing seven-year-old ostrich. 47 00:01:58,285 --> 00:01:59,368 Hi, oscar. 48 00:01:59,370 --> 00:02:02,287 - You are the top seven. - Yeah! 49 00:02:02,289 --> 00:02:04,706 Daphne: And in this upcoming challenge, 50 00:02:04,708 --> 00:02:06,416 immunity is on the line. 51 00:02:06,418 --> 00:02:09,670 Now, I hope you've got a pot big enough... 52 00:02:09,672 --> 00:02:11,421 For oscar. 53 00:02:11,423 --> 00:02:14,466 - Hey! - Because there is no better way 54 00:02:14,468 --> 00:02:17,010 to get rid of a cold than a big steaming bowl 55 00:02:17,012 --> 00:02:18,887 of ostrich soup. 56 00:02:18,889 --> 00:02:20,389 - Daphne: Oh! - Aarón: Mmm. Yum. 57 00:02:20,391 --> 00:02:22,683 Now, listen closely. You don't have to worry, 58 00:02:22,685 --> 00:02:25,352 because you won't be cooking any of these birds, all right? 59 00:02:25,354 --> 00:02:26,353 ( sighing ) 60 00:02:26,480 --> 00:02:29,314 but you will be cooking with their eggs. 61 00:02:29,316 --> 00:02:32,442 ( cheering ) 62 00:02:32,444 --> 00:02:34,403 daphne: Eggs are extremely versatile. 63 00:02:34,405 --> 00:02:37,030 They're used in just about every culture's cuisine. 64 00:02:37,032 --> 00:02:39,032 And of course, they're super tasty. 65 00:02:39,034 --> 00:02:41,201 Gordon: Tonight, for your chance for immunity 66 00:02:41,203 --> 00:02:44,454 all of you will have 45 minutes to cook us an egg dish 67 00:02:44,456 --> 00:02:47,791 worthy of this incredible competition. 68 00:02:47,793 --> 00:02:49,501 Now, there are seven of you 69 00:02:49,503 --> 00:02:53,630 and in the pantry there are seven different types of eggs. 70 00:02:53,632 --> 00:02:55,340 Ranging from quail. 71 00:02:55,342 --> 00:02:59,094 - Oh, that's a small egg. - To the ost-- 72 00:02:59,096 --> 00:03:02,264 - ( splattering ) - ( all screaming ) 73 00:03:06,228 --> 00:03:10,063 daphne: Don't get egg on your face, gordon. 74 00:03:10,065 --> 00:03:13,066 I'm sorry! Do we have another egg? 75 00:03:13,068 --> 00:03:14,693 Don't drop this one. 76 00:03:17,990 --> 00:03:21,700 - Grayson: Do not drop it. - Now, an amazing ostrich egg. 77 00:03:21,702 --> 00:03:23,619 And everything in between. 78 00:03:23,621 --> 00:03:27,164 Each of you will have to cook with a different type of egg. 79 00:03:27,166 --> 00:03:29,708 Each egg will give your dish different properties. 80 00:03:29,710 --> 00:03:31,877 Duck eggs have a richer flavor. 81 00:03:31,879 --> 00:03:34,296 Quail eggs-- light, delicate. 82 00:03:34,298 --> 00:03:36,882 And ostrich eggs are basically gigantic chicken eggs, 83 00:03:36,884 --> 00:03:38,342 just a lot harder to crack. 84 00:03:38,344 --> 00:03:40,802 - Unless you drop them. - ( laughs ) 85 00:03:40,804 --> 00:03:43,430 aarón: Now, the young home cook whose dish wows us the most 86 00:03:43,432 --> 00:03:47,517 will be safe from the upcoming elimination challenge. 87 00:03:47,519 --> 00:03:50,729 So trust me, you want to be up on that balcony with immunity. 88 00:03:51,899 --> 00:03:53,398 Gordon: You guys are the top seven, 89 00:03:53,400 --> 00:03:56,443 so we want to see you all cooking like it tonight. 90 00:03:56,445 --> 00:03:58,195 Use everything you've learned so far. 91 00:03:58,197 --> 00:04:00,364 All those incredible techniques 92 00:04:00,366 --> 00:04:03,158 and unique ingredients at your disposal. 93 00:04:03,160 --> 00:04:05,285 Do not make us something ordinary. 94 00:04:05,287 --> 00:04:07,412 Let's have 45 minutes on the clock. 95 00:04:09,416 --> 00:04:11,625 - Okay, you ready? - All: Yes, chef. 96 00:04:11,627 --> 00:04:14,086 Your time starts... 97 00:04:14,088 --> 00:04:16,129 - ...Now! Let's go, guys. - Run, run, run! 98 00:04:16,131 --> 00:04:17,965 - Hurry. - Okay. 99 00:04:17,967 --> 00:04:21,551 - Ivy: Out of my way! - Out of her way! 100 00:04:21,553 --> 00:04:25,097 Um, goose, goose, goose. Goose, goose, goose. 101 00:04:25,099 --> 00:04:27,557 - I got this one. - Got the duck. Got duck egg. 102 00:04:27,559 --> 00:04:29,977 Cruz: I know how to cook with duck breast, 103 00:04:29,979 --> 00:04:31,311 so I'm gonna choose the duck egg. 104 00:04:31,313 --> 00:04:34,731 I'll be making a pan-seared duck breast 105 00:04:34,733 --> 00:04:36,566 with a fried duck egg. 106 00:04:36,568 --> 00:04:41,029 I'm gonna make a magnificent dish with my duck egg. 107 00:04:41,031 --> 00:04:43,323 Liya: This isn't child's play anymore. 108 00:04:43,325 --> 00:04:46,076 This is top seven, and you have to show your game. 109 00:04:46,078 --> 00:04:48,412 So I'm choosing the quail egg. 110 00:04:48,414 --> 00:04:51,999 - Spinach. - I've been in every elimination challenge. 111 00:04:52,001 --> 00:04:53,292 So it's kind of like 112 00:04:53,294 --> 00:04:55,627 if I do master it and I do it well, 113 00:04:55,629 --> 00:04:58,005 then I'll show the judges that I'm really good 114 00:04:58,007 --> 00:04:59,423 to make sure I don't have to be 115 00:04:59,425 --> 00:05:01,675 in another elimination challenge. 116 00:05:03,012 --> 00:05:04,761 Whoa, I like that hustle. 117 00:05:08,100 --> 00:05:09,433 Where's the sage? 118 00:05:09,435 --> 00:05:13,228 Watch that egg there, ivy, please. Oh, boy. 119 00:05:13,230 --> 00:05:15,105 - So, tough challenge, right? - It is a tough challenge. 120 00:05:15,107 --> 00:05:17,107 - An amazing range of eggs. - Aarón: Yeah. 121 00:05:17,109 --> 00:05:19,526 The egg is the fundamental backbone 122 00:05:19,528 --> 00:05:21,445 - of a lot of cooking from all over the world. - Sure. 123 00:05:21,447 --> 00:05:24,281 And how these young home cooks interpret that and make that 124 00:05:24,283 --> 00:05:25,824 a big part of their dish is what we're looking for. 125 00:05:25,826 --> 00:05:28,410 I'll be really curious to see what kind of variety and range 126 00:05:28,412 --> 00:05:29,786 - we get in here tonight. - Gordon: Absolutely. 127 00:05:29,788 --> 00:05:31,913 ( grunts ) 128 00:05:33,167 --> 00:05:35,500 I'm making a quail scotch egg with a bibimbap. 129 00:05:35,502 --> 00:05:38,295 I grew up, obviously, with a lot of asian flavors, 130 00:05:38,297 --> 00:05:41,256 so I feel like doing this today is going to be a good idea. 131 00:05:41,258 --> 00:05:43,759 Gordon: What do you think is the most difficult egg to conquer this evening? 132 00:05:43,761 --> 00:05:46,970 Daphne: Well, the quail cooks so quickly and you don't want to overcook it. 133 00:05:46,972 --> 00:05:49,222 But the ostrich egg is a lot to work with. 134 00:05:49,224 --> 00:05:51,266 Look at that. Ivy taking out the hammer. 135 00:05:51,268 --> 00:05:54,478 - Here she goes. No fear. Hammer time. - Gordon: Wow. 136 00:05:54,480 --> 00:05:57,981 Gordon: Why would ivy choose that incredible ostrich egg? 137 00:05:57,983 --> 00:05:59,441 Daphne: It's the size of her head. 138 00:05:59,443 --> 00:06:02,152 Because it's fun and she's up to a challenge. 139 00:06:02,154 --> 00:06:04,488 Huh. That's crazy. 140 00:06:04,490 --> 00:06:05,489 Wow. 141 00:06:12,748 --> 00:06:14,164 Guys, 15 minutes gone. 142 00:06:14,166 --> 00:06:17,250 30 minutes remaining. Let's go. 143 00:06:22,424 --> 00:06:25,759 Right, miss ivy. Have you ever cooked with an ostrich egg? 144 00:06:25,761 --> 00:06:27,010 I mean, they're huge. 145 00:06:27,012 --> 00:06:28,553 I never cooked with an ostrich egg. 146 00:06:28,555 --> 00:06:30,055 Tell me about the dish. What are you doing? 147 00:06:30,057 --> 00:06:32,349 So I'm making a spanish tortilla 148 00:06:32,351 --> 00:06:34,643 - with a trout salad. - Wow. 149 00:06:34,645 --> 00:06:36,561 And who are you worried about in the competition? 150 00:06:36,563 --> 00:06:40,107 Either liya or grayson because they are really, really good. 151 00:06:40,109 --> 00:06:41,817 The dish sounds very complex. 152 00:06:41,819 --> 00:06:43,819 I'm not too sure if you'll get it done in time, by the way. 153 00:06:43,821 --> 00:06:46,113 - Yes, chef. - Good luck. 154 00:06:46,115 --> 00:06:47,280 What's going on, eva? 155 00:06:47,282 --> 00:06:48,782 Why did you pick the emu? 156 00:06:48,784 --> 00:06:50,242 Because it's a really big egg 157 00:06:50,244 --> 00:06:52,160 and I've never actually worked with such a big egg. 158 00:06:52,162 --> 00:06:54,538 Ooh, careful, careful. 159 00:06:54,540 --> 00:06:56,790 How hard is that shell? Is it hard to crack? 160 00:06:56,792 --> 00:06:58,208 - Oh, yeah. - Ooh. 161 00:06:58,210 --> 00:06:59,626 It's a really tough shell. Okay. 162 00:06:59,628 --> 00:07:00,961 There you go. Good job. 163 00:07:00,963 --> 00:07:03,380 Oh, wow. That is an egg, all right. 164 00:07:03,382 --> 00:07:05,173 So there's a lot of yolk there. A lot of richness, eva. 165 00:07:05,175 --> 00:07:07,008 - So what are you gonna do? - Yeah. 166 00:07:07,010 --> 00:07:10,470 - Talk to us about your dish. - I'm doing huevos rancheros. 167 00:07:10,472 --> 00:07:14,224 I'm also gonna make a chipotle aioli out of it. 168 00:07:14,226 --> 00:07:15,976 So you're gonna try to separate out some of that yolk? 169 00:07:15,978 --> 00:07:17,561 You can use your finger. Oh, wow, look at that. 170 00:07:17,563 --> 00:07:20,021 - Aarón: Look how dense that is. Wow. - That's unreal. 171 00:07:20,023 --> 00:07:21,565 That's gonna make the aioli for itself. 172 00:07:21,567 --> 00:07:24,443 Are you a little bit nervous about it, intimidated by it? 173 00:07:24,445 --> 00:07:26,528 You know what? I can't be intimidated right now. 174 00:07:26,530 --> 00:07:31,867 It's top seven, so I just gotta show this emu who's boss. 175 00:07:31,869 --> 00:07:33,702 I like that. All right, make sure you're seasoning 176 00:07:33,704 --> 00:07:36,371 - and you're tasting, okay, young lady? - Yes. Yes, thank you. 177 00:07:36,373 --> 00:07:39,082 - A'dan, what egg did you get? - Yes, chef. 178 00:07:39,084 --> 00:07:40,250 I ended up getting the chicken egg. 179 00:07:40,252 --> 00:07:42,627 We take something that we see every day 180 00:07:42,629 --> 00:07:45,213 - and elevate to masterchef worthy, right? - Yes, chef. 181 00:07:45,215 --> 00:07:46,798 Tell me about the dish. What are you doing? 182 00:07:46,800 --> 00:07:48,091 I'm doing a hangtown fry. 183 00:07:48,093 --> 00:07:49,885 A hangtown fry. That sounds amazing. 184 00:07:49,887 --> 00:07:53,180 Usually after school, I need a snack. 185 00:07:53,182 --> 00:07:57,976 So I usually make hash browns with scrambled eggs. 186 00:07:57,978 --> 00:08:00,979 So, today I'm making spicy hangtown fry 187 00:08:00,981 --> 00:08:03,815 with scrambled eggs, crispy oysters, 188 00:08:03,817 --> 00:08:05,066 and a hot sauce aioli 189 00:08:05,068 --> 00:08:07,277 with purple potato hash browns. 190 00:08:07,279 --> 00:08:09,404 - Do you want me to help you open that? - Yes, please, chef. 191 00:08:09,406 --> 00:08:12,657 Here you go. I'll show you. Look, so in here... 192 00:08:12,659 --> 00:08:15,160 Lift and then twist. 193 00:08:15,162 --> 00:08:18,163 - Oh, beautiful. - Okay? 194 00:08:18,165 --> 00:08:20,624 Taste that juice. 195 00:08:24,296 --> 00:08:26,296 ( groans ) 196 00:08:26,298 --> 00:08:27,756 that's poison. 197 00:08:33,889 --> 00:08:36,473 - Oh, beautiful. - Okay? 198 00:08:36,475 --> 00:08:38,683 Taste that juice. 199 00:08:42,481 --> 00:08:44,022 - That's poison. - No, stop. Listen. 200 00:08:44,024 --> 00:08:46,233 Wait, that's the best part. Don't throw that away. 201 00:08:46,235 --> 00:08:48,527 - I'll take that. - I'm not gonna throw it away. 202 00:08:48,529 --> 00:08:50,278 Oh, wow. 203 00:08:50,280 --> 00:08:52,197 Oyster juice is good for you, young man. 204 00:08:52,199 --> 00:08:53,281 It puts hairs on your chest. 205 00:08:53,283 --> 00:08:55,700 - Okay. - Come on! Good luck. 206 00:09:01,375 --> 00:09:03,708 - Hey, molly. What you making today? - Hey. 207 00:09:03,710 --> 00:09:07,796 I am making a poached turkey egg with a pappardelle 208 00:09:07,798 --> 00:09:09,631 and a mushroom sauce. 209 00:09:09,633 --> 00:09:10,632 - Really? - Yes. 210 00:09:10,634 --> 00:09:12,008 Are you making your own pasta? 211 00:09:12,010 --> 00:09:13,677 I just did. I just put it in the freezer. 212 00:09:13,679 --> 00:09:15,845 - Very exciting. - Where does this idea come from? 213 00:09:15,847 --> 00:09:17,264 I've made homemade pasta once, 214 00:09:17,266 --> 00:09:19,015 and that was a really long time ago. 215 00:09:19,017 --> 00:09:20,642 And I've never made turkey egg before, 216 00:09:20,644 --> 00:09:23,395 so I wanna show you that I can put myself on a plate 217 00:09:23,397 --> 00:09:24,896 while going out of my comfort zone. 218 00:09:24,898 --> 00:09:27,232 And then make sure that the egg is the star, okay, my love? 219 00:09:27,234 --> 00:09:30,402 - Yes, chef. - Gordon: Guys, we're down to 15 minutes, okay? 220 00:09:34,992 --> 00:09:36,616 - Hello. - Grayson, how you doing? 221 00:09:36,618 --> 00:09:37,867 I'm doing very good, chef. 222 00:09:37,869 --> 00:09:39,578 Tell me about the egg. What egg did you choose? 223 00:09:39,580 --> 00:09:41,162 I chose the goose egg. 224 00:09:41,164 --> 00:09:43,123 Tell me about the dish. What are you making? 225 00:09:43,125 --> 00:09:44,791 So it's gonna be like a very fancy, elevated eggs benedict 226 00:09:44,793 --> 00:09:45,875 served in a bird's nest. 227 00:09:46,003 --> 00:09:48,920 I'm going to make a bird nest out of potatoes. 228 00:09:48,922 --> 00:09:51,464 - Dish sounds amazing. Good luck, young man. - Thank you. 229 00:09:51,466 --> 00:09:54,426 - ...For the plate. - You need a plate already? 230 00:09:54,428 --> 00:09:57,846 No, I'm getting a plate so I can flip my tortilla. 231 00:09:57,848 --> 00:10:00,140 Guys, we're down to ten minutes to go. 232 00:10:00,142 --> 00:10:02,100 Kids: Yes, chef! 233 00:10:10,861 --> 00:10:13,612 I'm making a pan-seared duck breast. 234 00:10:13,614 --> 00:10:14,696 That's in the oven already. 235 00:10:14,698 --> 00:10:17,866 And a fried duck egg. 236 00:10:17,868 --> 00:10:20,368 This dish is very important for me 237 00:10:20,370 --> 00:10:22,162 because this is gonna give me immunity 238 00:10:22,164 --> 00:10:24,039 to get me up to that balcony. 239 00:10:24,041 --> 00:10:26,124 Guys, we're down to five minutes, okay? 240 00:10:26,126 --> 00:10:28,376 - Five minutes. - Yes, chef. 241 00:10:31,423 --> 00:10:33,673 Daphne: Yeah, get it, a'dan. 242 00:10:35,260 --> 00:10:37,844 - ( gags ) - gordon: Cruz, get a spatula, get that egg out. 243 00:10:37,846 --> 00:10:41,130 Quickly on top of the plate. Hurry up. 30 seconds to go. 244 00:10:41,132 --> 00:10:43,224 Aarón: Come on. 245 00:10:44,686 --> 00:10:46,978 Let's go, liya. You need to get going, young lady. 246 00:10:46,980 --> 00:10:49,272 - Do you have edible flowers? - No, I don't. 247 00:10:49,274 --> 00:10:51,066 Gordon: A'dan, let's go. 248 00:10:51,068 --> 00:10:52,567 - Daphne: Clean it up. - Gordon: Let's go, guys. 249 00:10:52,569 --> 00:10:54,527 - Quick, here we go. - Aarón: Last touches. 250 00:10:54,529 --> 00:10:59,366 Judges: Ten, nine, eight, seven, six, 251 00:10:59,368 --> 00:11:04,329 five, four, three, two, one. 252 00:11:04,331 --> 00:11:06,998 Gordon: Hands in the air. Well done. 253 00:11:07,959 --> 00:11:09,292 My egg! 254 00:11:09,294 --> 00:11:11,127 Oh, my god. 255 00:11:12,464 --> 00:11:15,090 Cruz: I mean, I got everything on the plate. 256 00:11:15,092 --> 00:11:17,801 Even though it doesn't look as nice as I wanted it to be, 257 00:11:17,803 --> 00:11:19,427 hopefully it tastes good. 258 00:11:19,429 --> 00:11:21,429 I wish the egg wasn't knocked over. 259 00:11:21,431 --> 00:11:24,015 If it's not good, then, yeah, I'm dumped. 260 00:11:24,017 --> 00:11:27,477 I think I've definitely shown the judges that I can step out of my comfort zone 261 00:11:27,479 --> 00:11:29,854 and be very playful with the goose egg today. 262 00:11:29,856 --> 00:11:31,898 Great job. What an exciting challenge. 263 00:11:31,900 --> 00:11:37,195 Now it's time to take a much, much closer look at all your dishes. 264 00:11:38,949 --> 00:11:41,700 Eva, looks very festive. 265 00:11:41,702 --> 00:11:44,285 - How did you do the eggs? - I did 'em gordon ramsay style. 266 00:11:44,287 --> 00:11:45,995 - Oh, you did? - Gordon: Looks lovely. 267 00:11:45,997 --> 00:11:48,665 - Thanks, eva. - Posh breakfast. 268 00:11:51,211 --> 00:11:53,420 - Daphne: Looks good. - Gordon: Thank you, cruz. 269 00:11:53,422 --> 00:11:56,548 Aarón: Molly, are you happy with the way your dish came out? 270 00:11:56,550 --> 00:11:58,633 I think-- I'm very happy. 271 00:11:58,635 --> 00:12:02,721 I really, really badly wanna be one of the top three dishes. 272 00:12:02,723 --> 00:12:05,473 But looking around at everybody else's dishes, 273 00:12:05,475 --> 00:12:07,183 I see a lot of colorful dishes and elements 274 00:12:07,185 --> 00:12:08,810 that my dish doesn't have. 275 00:12:09,896 --> 00:12:12,731 - I got the ostrich egg. - Daphne: Mm-hmm. 276 00:12:12,733 --> 00:12:14,941 - Ivy: I think I did pretty well. - You have enough 277 00:12:14,943 --> 00:12:16,568 - for 12 meals left over? - Yeah. 278 00:12:16,570 --> 00:12:18,403 - Good job, ivy. - Looks great, ivy. Well done. 279 00:12:18,405 --> 00:12:20,196 Gordon: Visually, it looks lovely. 280 00:12:20,198 --> 00:12:22,741 - What is the dish? - You have a quail scotch egg 281 00:12:22,743 --> 00:12:27,162 with a bibimbap and a gochujang sauce. 282 00:12:27,164 --> 00:12:29,330 - Gordon: Good job. Thank you. - Thank you, chef. 283 00:12:30,417 --> 00:12:33,126 Daphne: A'dan, this plate looks great. 284 00:12:33,128 --> 00:12:35,003 Give me a little something right there, buddy. 285 00:12:35,005 --> 00:12:38,298 - Well done, a'dan. - Thank you, chef. 286 00:12:38,300 --> 00:12:40,717 ( whispers ) good job, a'dan. 287 00:12:40,719 --> 00:12:41,926 Seven amazing eggs. 288 00:12:41,928 --> 00:12:45,221 Seven incredible looking dishes. 289 00:12:45,223 --> 00:12:48,725 But there's only one spot available for immunity, 290 00:12:48,727 --> 00:12:52,479 and tonight we're gonna taste the top three dishes. 291 00:12:52,481 --> 00:12:54,731 The first person we'd like to call up... 292 00:12:54,733 --> 00:12:58,151 Please, step forward, grayson. 293 00:12:58,153 --> 00:13:01,029 Good job, grayson. 294 00:13:01,031 --> 00:13:02,864 I'm so excited to be called first. 295 00:13:02,866 --> 00:13:05,492 I'm really hoping that they recognize 296 00:13:05,494 --> 00:13:07,368 that my dish was very hard to execute 297 00:13:07,370 --> 00:13:09,662 and that it did come out very well. 298 00:13:09,664 --> 00:13:12,957 Excellent. Grayson, please, describe your dish. 299 00:13:12,959 --> 00:13:15,502 So I have a turmeric poached egg, filet mignon, 300 00:13:15,504 --> 00:13:18,505 espelette hollandaise, and potato nest. 301 00:13:18,507 --> 00:13:20,548 Listen, it looks quite plain jane on the outside... 302 00:13:20,550 --> 00:13:21,925 - Yes, chef. - ...But fingers crossed, 303 00:13:21,927 --> 00:13:25,428 that yolk is gonna enrich the beef... 304 00:13:25,430 --> 00:13:27,430 - Yes, chef. - ...And that potato is gonna be nice and crispy. 305 00:13:29,601 --> 00:13:30,725 Moment of truth. 306 00:13:32,229 --> 00:13:33,228 Yes. 307 00:13:34,564 --> 00:13:36,022 Daphne: What's that? 308 00:13:36,024 --> 00:13:38,900 - Is that undercooked egg? - Grayson: I'm so sorry. 309 00:13:40,028 --> 00:13:42,403 So, grayson, the potatoes are delicious. 310 00:13:42,405 --> 00:13:43,863 They got that really nice crispy flavor. 311 00:13:43,865 --> 00:13:46,533 Egg needs a little longer cooking. 312 00:13:46,535 --> 00:13:48,993 But as always with you, you're adventurous. 313 00:13:48,995 --> 00:13:50,829 - You play nothing safe, right? - No, chef. 314 00:13:50,831 --> 00:13:53,206 - It's a really good effort. - Thank you. 315 00:13:53,208 --> 00:13:54,624 Grayson, I think this is a fun, 316 00:13:54,626 --> 00:13:56,793 very smart and wise play on steak and eggs. 317 00:13:56,795 --> 00:13:59,045 - Good job. - Thank you. 318 00:13:59,047 --> 00:14:00,755 Cruz: Good job, grayson! 319 00:14:00,757 --> 00:14:04,217 Please, step forward, eva. 320 00:14:04,219 --> 00:14:06,010 - Good job, eva. - Good job, eva. 321 00:14:06,012 --> 00:14:07,637 Eva: I took a really big risk. 322 00:14:07,639 --> 00:14:10,348 I used a huge egg that I've never worked with before. 323 00:14:10,350 --> 00:14:12,851 So I just want them to love it, 324 00:14:12,853 --> 00:14:14,310 so I can get up on that balcony. 325 00:14:14,312 --> 00:14:17,188 Beautiful. Thank you, eva. What did you make today? 326 00:14:17,190 --> 00:14:20,692 Today I made for you a huevos rancheros emu egg 327 00:14:20,694 --> 00:14:25,697 with a black bean purée and a spicy chipotle aioli. 328 00:14:25,699 --> 00:14:27,824 I feel like you have a really beautiful design 329 00:14:27,826 --> 00:14:31,911 with those little very precise dollops of chipotle aioli. 330 00:14:31,913 --> 00:14:33,746 - Thank you. - Shall we? 331 00:14:33,748 --> 00:14:35,957 Daphne: Beautiful. 332 00:14:37,460 --> 00:14:39,752 This is how we do it back in the rancho. 333 00:14:43,842 --> 00:14:47,135 - Mmm. - Eva, there is really nice heat 334 00:14:47,137 --> 00:14:49,095 coming off of those beans-- just enough. 335 00:14:49,097 --> 00:14:52,932 And then, of course, the creamy eggs are the star. Such a delicious bite. 336 00:14:52,934 --> 00:14:55,092 Yeah, it's hard to make huevos rancheros look beautiful, 337 00:14:55,094 --> 00:14:58,605 and you made that happen and also taste beautiful. 338 00:14:58,607 --> 00:15:01,649 - Thank you. - Man, this is gonna be tough tonight, 339 00:15:01,651 --> 00:15:02,859 because it's a really good dish. 340 00:15:02,861 --> 00:15:04,360 - Great job. - Thank you. 341 00:15:04,362 --> 00:15:06,029 - Good job, eva! - It's really good. 342 00:15:06,031 --> 00:15:07,363 Huh? Oh, my god. 343 00:15:10,952 --> 00:15:15,330 Please, bring your dish up, a'dan. 344 00:15:16,374 --> 00:15:17,999 - Good job, a'dan! - Thank you. 345 00:15:18,001 --> 00:15:20,877 Top three? It's like a dream come true. 346 00:15:21,963 --> 00:15:24,422 Young man, talk to us about your dish. 347 00:15:24,424 --> 00:15:27,050 Today, I have a spicy hangtown fry 348 00:15:27,052 --> 00:15:30,053 with scrambled chicken eggs and fried oysters 349 00:15:30,055 --> 00:15:31,512 with a hot sauce aioli. 350 00:15:31,514 --> 00:15:33,723 Now this idea, where does this come from? 351 00:15:33,725 --> 00:15:35,266 Oysters and eggs is a southern thing, 352 00:15:35,268 --> 00:15:37,310 and it's something I know how to do. 353 00:15:37,312 --> 00:15:38,686 A'dan, I think the idea of taking 354 00:15:38,688 --> 00:15:40,980 the very humble chicken egg and elevating it 355 00:15:40,982 --> 00:15:43,691 with a great presentation shows how much you're growing 356 00:15:43,693 --> 00:15:45,860 in this competition, and it's great to see that. 357 00:15:45,862 --> 00:15:48,154 - Thank you, chef. - Shall we? 358 00:15:49,324 --> 00:15:51,032 And what do you have underneath there, mijo? 359 00:15:51,034 --> 00:15:52,408 It's purple potatoes, 360 00:15:52,410 --> 00:15:56,079 and I made it like a hash brown. 361 00:15:58,333 --> 00:15:59,958 Beautiful. 362 00:16:03,672 --> 00:16:05,088 I gotta say, a'dan, 363 00:16:05,090 --> 00:16:07,423 the taste of this dish reinforces its appearance. 364 00:16:07,425 --> 00:16:11,094 It's that spectacular, and those are about as good a fried oyster 365 00:16:11,096 --> 00:16:13,763 - as we make at our restaurants. - Thank you, chef. 366 00:16:13,765 --> 00:16:16,057 Daphne: What you've put on the plate today has shown us 367 00:16:16,059 --> 00:16:18,476 so much growth over this competition. 368 00:16:18,478 --> 00:16:20,561 It has shown us so much potential going forward. 369 00:16:20,563 --> 00:16:22,730 It is so, so delicious. 370 00:16:22,732 --> 00:16:24,857 - Thank you, chef. - I love the texture of the oysters. 371 00:16:24,859 --> 00:16:28,695 - I love the heat. You've plated like a pro. - Thank you, chef. 372 00:16:28,697 --> 00:16:30,321 Well done. Thank you. 373 00:16:30,323 --> 00:16:33,449 - Good job, a'dan. - Good job, a'dan. 374 00:16:35,203 --> 00:16:38,121 - Three great dishes. - Yeah. 375 00:16:38,123 --> 00:16:40,498 Gordon: So, grayson's, a little bit undercooked. 376 00:16:40,500 --> 00:16:42,709 But, you know, goose egg is extremely challenging. 377 00:16:42,711 --> 00:16:44,293 And how about-- speaking of a challenging egg, 378 00:16:44,295 --> 00:16:46,754 - how about eva with the emu egg? - Gordon: Yeah. 379 00:16:46,756 --> 00:16:48,798 Everything on eva's plate I just thought was so elevated. 380 00:16:48,800 --> 00:16:52,010 And then a'dan's, honestly, I've never seen a dish like it. 381 00:16:52,012 --> 00:16:55,430 - It's the most inspired work he's done so far. - He's come such a long way. 382 00:16:55,432 --> 00:16:57,223 - In agreement? Yeah? - Yeah, yeah. 383 00:16:58,476 --> 00:17:00,059 Gordon: Let's make one thing clear. 384 00:17:00,061 --> 00:17:02,729 Three absolutely fantastic dishes. 385 00:17:02,731 --> 00:17:05,857 The sad news is tonight there's only one spot available. 386 00:17:05,859 --> 00:17:08,401 Up to the safety of the balcony 387 00:17:08,403 --> 00:17:10,403 and the first person in the top six 388 00:17:10,405 --> 00:17:12,363 of this incredible competition... 389 00:17:13,241 --> 00:17:15,742 Congratulations goes to... 390 00:17:18,580 --> 00:17:19,704 Just tell us. 391 00:17:29,049 --> 00:17:31,591 Gordon: Congratulations goes to... 392 00:17:35,096 --> 00:17:36,721 Just tell us. 393 00:17:41,186 --> 00:17:44,854 - A'dan. Well done. - Thank you, chef. 394 00:17:44,856 --> 00:17:46,397 Head up to the balcony. 395 00:17:46,399 --> 00:17:48,816 - Daphne: Well done, a'dan. - And keep that white apron on. 396 00:17:48,818 --> 00:17:50,193 First in the top six! 397 00:17:50,195 --> 00:17:52,111 It feels amazing. 398 00:17:52,113 --> 00:17:53,946 Yes! Yes! Yes! 399 00:17:53,948 --> 00:17:56,407 Right, as for the rest of you, 400 00:17:56,409 --> 00:17:58,785 it's time for all of you to get changed 401 00:17:58,787 --> 00:18:00,453 into your black aprons, please. 402 00:18:00,455 --> 00:18:02,497 Grayson: So close, but no matter what, 403 00:18:02,499 --> 00:18:06,417 I'm happy that I've been recognized in the top three. 404 00:18:06,419 --> 00:18:09,253 And I've done pretty well in the elimination challenges, 405 00:18:09,255 --> 00:18:11,130 and so I'm hoping I can keep that up. 406 00:18:11,132 --> 00:18:15,968 It's time for your next tough elimination challenge. 407 00:18:15,970 --> 00:18:20,098 We're always looking for ways to beef up... 408 00:18:20,100 --> 00:18:21,557 - Oh. - ...This competition. 409 00:18:21,559 --> 00:18:24,352 - ( all muttering ) - I know what it is. 410 00:18:24,354 --> 00:18:27,146 Gordon: To survive this challenge, you're gonna have to cook us 411 00:18:27,148 --> 00:18:30,525 a stunning, masterchef worthy... 412 00:18:30,527 --> 00:18:31,776 All: What? 413 00:18:31,778 --> 00:18:33,361 - ( kids gasp ) - oh, my god! 414 00:18:33,363 --> 00:18:35,279 - ( all screaming ) - ...Beef dish. 415 00:18:35,281 --> 00:18:37,281 - Yes, yes, yes! - Daphne: That's right. 416 00:18:37,283 --> 00:18:39,117 Beef. It's what's for dinner. 417 00:18:39,119 --> 00:18:42,703 And here you have a bevy of top quality beef, 418 00:18:42,705 --> 00:18:45,414 all provided thanks to beef farmers and ranchers. 419 00:18:45,416 --> 00:18:47,500 We've got some cuts you're probably familiar with. 420 00:18:47,502 --> 00:18:50,211 Plus some unique cuts you may see on restaurant menus 421 00:18:50,213 --> 00:18:52,797 or even at your grocery store. 422 00:18:52,799 --> 00:18:54,590 So check out what we've got here. 423 00:18:54,592 --> 00:18:56,467 From the chuck, you have the flat iron steak. 424 00:18:56,469 --> 00:18:59,303 The rib, you get that bone-in rib eye. 425 00:18:59,305 --> 00:19:01,556 From the loin, it's the fancy filet mignon. 426 00:19:01,558 --> 00:19:03,307 From the sirloin, you have the tri-tip. 427 00:19:03,309 --> 00:19:05,560 From the plate, you get the skirt steak. 428 00:19:05,562 --> 00:19:09,438 And then from the flank, you have the appropriately named flank steak. 429 00:19:12,193 --> 00:19:13,985 I'm taking the flank. 430 00:19:13,987 --> 00:19:15,903 So the object of the game is to take out 431 00:19:15,905 --> 00:19:17,113 one of these beautiful cuts of meat 432 00:19:17,115 --> 00:19:19,031 without touching the sides. 433 00:19:19,033 --> 00:19:21,868 This is what happens when you touch the side. 434 00:19:21,870 --> 00:19:24,704 ( buzzer ) 435 00:19:24,706 --> 00:19:26,414 now, if that happens, 436 00:19:26,416 --> 00:19:29,250 you have to go back to the end of the line. 437 00:19:29,252 --> 00:19:30,835 You'll have 60 minutes 438 00:19:30,837 --> 00:19:33,504 to cook us an incredible beef dish, 439 00:19:33,506 --> 00:19:36,382 one that will keep you safe in this competition. 440 00:19:36,384 --> 00:19:39,385 The home cook who wows us the most 441 00:19:39,387 --> 00:19:42,889 will get their recipe featured on the official 442 00:19:42,891 --> 00:19:44,807 "beef. It's what's for dinner." website. 443 00:19:44,809 --> 00:19:48,477 - Oh, my god. - And if that wasn't enough, you and your family 444 00:19:48,479 --> 00:19:51,564 get to visit a cattle ranch here in the usa 445 00:19:51,566 --> 00:19:54,984 to see how cattle are raised and watch the process 446 00:19:54,986 --> 00:19:56,861 from the farm all the way to the table. 447 00:19:56,863 --> 00:19:58,988 Gordon: Now, we need to decide 448 00:19:58,990 --> 00:20:02,325 the order of who's choosing what cut. 449 00:20:02,327 --> 00:20:06,996 And the person who'll be making this huge decision 450 00:20:06,998 --> 00:20:09,373 is the winner of today's immunity challenge. 451 00:20:09,375 --> 00:20:11,959 - Oh. - Gordon: A'dan, come on down. 452 00:20:11,961 --> 00:20:16,172 Grayson: So a'dan has all the power, and I'm a little bit scared. 453 00:20:16,174 --> 00:20:18,132 I just need to be in front of eva 454 00:20:18,134 --> 00:20:20,593 because she's gonna get the flank steak if I don't. 455 00:20:20,595 --> 00:20:23,304 But we'll see if he grants me a pass 456 00:20:23,306 --> 00:20:26,098 or if he's gonna try to eliminate me. 457 00:20:26,100 --> 00:20:27,558 The competition is in your hands. 458 00:20:27,560 --> 00:20:31,979 Before you tell us who's going first, tell us why. 459 00:20:31,981 --> 00:20:34,106 I want this person to go first 460 00:20:34,108 --> 00:20:36,108 because I wanna see more from this chef 461 00:20:36,110 --> 00:20:38,861 and I know this chef can do lots better, 462 00:20:38,863 --> 00:20:40,238 and this chef is molly. 463 00:20:40,240 --> 00:20:41,989 - Gordon: Molly. - I'm picking molly first 464 00:20:41,991 --> 00:20:43,866 because she really needs this help 465 00:20:43,868 --> 00:20:45,409 to get the meat she wants. 466 00:20:45,411 --> 00:20:47,787 A'dan: I want cruz to go second. 467 00:20:47,789 --> 00:20:49,705 Cruz. 468 00:20:49,707 --> 00:20:52,041 - Ivy. - Gordon: Ivy. Wow. 469 00:20:52,043 --> 00:20:54,794 - Eva. - Eva. 470 00:20:54,796 --> 00:20:56,087 - Liya. - Liya. 471 00:20:56,089 --> 00:20:58,756 - Gosh. - My toughest competition 472 00:20:58,758 --> 00:21:00,132 is obviously grayson and liya. 473 00:21:00,134 --> 00:21:02,510 I wanna give them a little challenge 474 00:21:02,512 --> 00:21:04,553 because this challenge either makes a chef or breaks a chef. 475 00:21:04,555 --> 00:21:08,057 - Grayson, how you feeling? Last pick. - Um, I'm not scared. 476 00:21:08,059 --> 00:21:09,183 I think I should be able to work with 477 00:21:09,185 --> 00:21:10,726 any of these cuts of meats. 478 00:21:10,728 --> 00:21:12,228 Right, molly, are you ready? 479 00:21:12,230 --> 00:21:14,188 - Yes, chef. - Good luck, molly! 480 00:21:14,190 --> 00:21:17,191 - You got this! - You got this. 481 00:21:17,193 --> 00:21:19,735 Gordon: So you're going for the filet in the loin. 482 00:21:19,737 --> 00:21:21,862 - Go, molly. - ( squeals ) 483 00:21:21,864 --> 00:21:23,322 come on, molly, you got that. 484 00:21:23,324 --> 00:21:24,365 Aarón: Yeah! 485 00:21:24,367 --> 00:21:26,284 - Good job, molly! - Well done. 486 00:21:26,286 --> 00:21:27,410 Back to your station. 487 00:21:27,412 --> 00:21:29,036 Right, cruz, what are you going for? 488 00:21:29,038 --> 00:21:30,705 I'm gonna go for the rib eye. 489 00:21:30,707 --> 00:21:34,083 - Go, cruz! - I'm definitely gonna have the skirt stake. 490 00:21:34,085 --> 00:21:35,376 So scary. 491 00:21:35,378 --> 00:21:38,421 - Gordon: Yes! - Daphne: Wow, cruz! 492 00:21:38,423 --> 00:21:41,007 - A surgeon. Here he comes. - Well done. 493 00:21:43,094 --> 00:21:44,385 All: Good luck, ivy! 494 00:21:44,387 --> 00:21:46,345 - What are you going for, ivy? - Skirt. 495 00:21:46,347 --> 00:21:50,933 - Skirt. Oh, boy. - Oh, my gosh. I'm so nervous now. 496 00:21:50,935 --> 00:21:52,059 - Gordon: Oh. - ( buzzer ) 497 00:21:52,061 --> 00:21:53,394 ( all groan ) 498 00:21:53,396 --> 00:21:56,105 this game is harder than I thought. 499 00:21:56,107 --> 00:21:57,815 Gordon: What are you going for? 500 00:21:57,817 --> 00:22:00,568 Flank. 501 00:22:00,570 --> 00:22:02,903 There you go. Oh! 502 00:22:02,905 --> 00:22:05,031 - Yes! - Well done. 503 00:22:05,033 --> 00:22:06,866 Right, liya, what are you hoping for? 504 00:22:06,868 --> 00:22:08,159 Skirt. 505 00:22:08,161 --> 00:22:11,078 - Touch it. Don't. Don't. - Aarón: Yes. 506 00:22:11,080 --> 00:22:12,204 Daphne: Okay, there you go. 507 00:22:12,206 --> 00:22:14,623 Now I have a big decision to make. 508 00:22:16,127 --> 00:22:17,960 Gordon: Take your time. 509 00:22:17,962 --> 00:22:19,879 - ( buzzer ) - gordon: Unlucky. 510 00:22:19,881 --> 00:22:21,172 Gordon: You got it. 511 00:22:21,174 --> 00:22:24,008 - ( buzzer ) - ( all groan ) 512 00:22:24,010 --> 00:22:26,052 - gordon: Let's go. - ( buzzer ) 513 00:22:26,054 --> 00:22:27,428 ( all groan ) 514 00:22:27,430 --> 00:22:30,097 - yes, get the sirloin! - Oh, she's changing. 515 00:22:30,099 --> 00:22:31,599 - She's changed. - Here we go. 516 00:22:31,601 --> 00:22:33,225 Ivy: I'm sick of trying to get the sirloin. 517 00:22:33,227 --> 00:22:36,562 Like, meh. I'll just get the chuck instead. 518 00:22:36,564 --> 00:22:38,314 - Aarón: There you go. Pull up. - Gordon: She's got it. 519 00:22:42,695 --> 00:22:44,362 Come on, grayson. You can get it. 520 00:22:44,364 --> 00:22:46,197 Aarón: Go low. 521 00:22:48,242 --> 00:22:49,700 Gordon: A'dan, good choices. 522 00:22:49,702 --> 00:22:51,369 Please, head back on upstairs 523 00:22:51,371 --> 00:22:55,122 - to the comfort of the balcony. - Yes, chef. 524 00:22:55,124 --> 00:22:56,749 Okay, so that meat was, of course, for the game. 525 00:22:56,751 --> 00:22:59,418 The meat you'll be cooking with is in the pantry. 526 00:22:59,420 --> 00:23:02,004 - Gordon: Right, everybody ready? - All: Yes, chef! 527 00:23:02,006 --> 00:23:05,299 Let's have 60 minutes on the clock, please. 528 00:23:06,886 --> 00:23:09,720 Your 60 minutes start... 529 00:23:09,722 --> 00:23:10,888 A'dan, please. 530 00:23:10,890 --> 00:23:12,932 - Now! - Let's go. 531 00:23:12,934 --> 00:23:15,142 - Good luck. - Let's go. 532 00:23:15,144 --> 00:23:18,270 - Good luck, everybody. - Be careful, honey. 533 00:23:21,734 --> 00:23:23,984 Big. Big. 534 00:23:25,655 --> 00:23:30,032 I'm gonna be making a miso marinated tri-tip. 535 00:23:30,034 --> 00:23:31,492 Where's the miso? 536 00:23:31,494 --> 00:23:33,828 And it needs to marinate for a good 20 minutes 537 00:23:33,830 --> 00:23:35,162 before I get it into the pan, 538 00:23:35,164 --> 00:23:37,623 and I also need to start my rice. 539 00:23:37,625 --> 00:23:40,251 So, I really hope I can get it cooked in time. 540 00:23:40,253 --> 00:23:41,961 We have 60 minutes to cook here. 541 00:23:41,963 --> 00:23:43,129 No one's letting it sit 542 00:23:43,131 --> 00:23:44,588 in the fridge overnight to soak in flavor. 543 00:23:44,590 --> 00:23:46,465 So they have to be able to get a beautiful sear, 544 00:23:46,467 --> 00:23:49,051 lots of a golden brown color on the steak itself, 545 00:23:49,053 --> 00:23:51,137 but then also give us a great sauce and side 546 00:23:51,139 --> 00:23:53,264 - to give us tons of flavor. - Sure. Absolutely. 547 00:23:53,266 --> 00:23:55,349 Who's got the most difficult cut tonight to elevate, aarón? 548 00:23:55,351 --> 00:23:58,519 Aarón: I think the flank steak is a very tricky cut of meat. 549 00:23:58,521 --> 00:24:01,355 It needs to be marinated and sliced at the right angle. 550 00:24:01,357 --> 00:24:03,357 Also, it's the steak that you can't serve rare. 551 00:24:03,359 --> 00:24:05,234 - Undercooked flank steak? - Daphne: No. 552 00:24:05,236 --> 00:24:06,402 You're chewing for months. 553 00:24:06,404 --> 00:24:08,362 I'm very happy I got the flank steak. 554 00:24:08,364 --> 00:24:10,281 This is the kind of meat I wanted, 555 00:24:10,283 --> 00:24:12,867 and I do cook a lot with beef, so, feeling pretty good. 556 00:24:12,869 --> 00:24:14,493 Liya, what are you making now? 557 00:24:14,495 --> 00:24:17,121 I'm marinating my skirt steak right now. 558 00:24:17,123 --> 00:24:19,957 I am making a flat iron steak 559 00:24:19,959 --> 00:24:22,168 with crispy fingerling potatoes 560 00:24:22,170 --> 00:24:24,962 and a romesco sauce. 561 00:24:24,964 --> 00:24:27,006 This was not my first steak choice. 562 00:24:27,008 --> 00:24:28,549 It's not the easiest steak, 563 00:24:28,551 --> 00:24:31,927 but I'm gonna try and make this steak really fancy. 564 00:24:31,929 --> 00:24:34,013 Gordon: Guys, 45 minutes remaining. 565 00:24:34,015 --> 00:24:36,098 So, molly and cruz, I mean, 566 00:24:36,100 --> 00:24:37,600 they have the crème de la crme tonight, 567 00:24:37,602 --> 00:24:41,061 the filet and the rib eye. I mean, that's a dream, right? 568 00:24:41,063 --> 00:24:42,938 So I'm expecting fireworks from both those dishes. 569 00:24:42,940 --> 00:24:44,315 If not, they could be in trouble. 570 00:24:44,317 --> 00:24:46,734 Cruz: So the dish I'll be making 571 00:24:46,736 --> 00:24:47,985 is a grilled rib eye, 572 00:24:47,987 --> 00:24:50,196 some green beans, and a potato gratin, 573 00:24:50,198 --> 00:24:51,697 which I'm making right now. 574 00:24:53,701 --> 00:24:55,743 Oh. 575 00:24:57,163 --> 00:24:59,497 Oh, my gosh. You guys, cruz just sliced his finger. 576 00:24:59,499 --> 00:25:00,706 Medic! 577 00:25:07,298 --> 00:25:09,215 Oh, my gosh. You guys, cruz just sliced his finger. 578 00:25:09,217 --> 00:25:12,843 Medic! You're stressed and you get nervous, 579 00:25:12,845 --> 00:25:13,844 you start working too quickly, 580 00:25:13,846 --> 00:25:15,971 and you aren't watching the blade. 581 00:25:17,099 --> 00:25:19,266 - Cruz, you okay? Okay. - Oh, yeah, I'm good. 582 00:25:19,268 --> 00:25:22,520 Being a black belt in taekwondo helps be more brave. 583 00:25:22,522 --> 00:25:25,814 So any challenge that has been thrown into my way 584 00:25:25,816 --> 00:25:28,400 will not stop this big boy 585 00:25:28,402 --> 00:25:30,361 from getting to the finish line. 586 00:25:30,363 --> 00:25:32,363 - A'dan: Good job, cruz! - Thank you. 587 00:25:32,365 --> 00:25:35,241 Gordon: We have 30 minutes remaining. 588 00:25:35,243 --> 00:25:38,244 Let's go. Right, young man, how you feeling? 589 00:25:38,246 --> 00:25:40,496 - I'm feeling good. - Tell me about the dish. What is it? 590 00:25:40,498 --> 00:25:43,541 I'm gonna make a miso marinated tri-tip 591 00:25:43,543 --> 00:25:46,085 with crispy rice cakes, sautéed bok choy, 592 00:25:46,087 --> 00:25:48,420 - caramelized maitake mushrooms. - Love the idea. 593 00:25:48,422 --> 00:25:51,006 What will it mean for you to go home tonight? 594 00:25:51,008 --> 00:25:53,425 - And would you blame yourself or would you blame a'dan? - I would blame myself 595 00:25:53,427 --> 00:25:56,345 because I think I should be able to work with any of these cuts of meat. 596 00:25:56,347 --> 00:25:59,306 - Good luck. - Whoo. Just in time. 597 00:26:00,851 --> 00:26:02,101 Cruz, you gotta get your meat going! 598 00:26:02,103 --> 00:26:03,477 I know. I'm doing it right now. 599 00:26:03,479 --> 00:26:05,354 Gordon: Guys, we have 23 minutes remaining. 600 00:26:05,356 --> 00:26:07,147 No. 601 00:26:09,569 --> 00:26:11,610 All right, so what cut of steak did you get, liya, 602 00:26:11,612 --> 00:26:12,861 and what is your dish? 603 00:26:12,863 --> 00:26:14,738 I am making a skirt steak 604 00:26:14,740 --> 00:26:17,366 with charred corn and some vegetable tempura. 605 00:26:17,368 --> 00:26:19,243 I've cooked skirt steak with my dad before 606 00:26:19,245 --> 00:26:20,828 and we cook a lot of it. 607 00:26:20,830 --> 00:26:22,454 This time, I'm going to take a risk 608 00:26:22,456 --> 00:26:24,206 by putting together skirt steak 609 00:26:24,208 --> 00:26:26,166 with a vegetable tempura. 610 00:26:26,168 --> 00:26:29,420 What temperature should this be cooked on the inside? 611 00:26:29,422 --> 00:26:31,547 - Medium rare. - Of course, so just be mindful. 612 00:26:31,549 --> 00:26:33,966 - Yes, chef. - You have a thin cut of steak. It can cook fast. 613 00:26:33,968 --> 00:26:35,301 - All right, liya. - Thank you. 614 00:26:40,975 --> 00:26:43,100 Gordon: Miss molly, you got dealt 615 00:26:43,102 --> 00:26:44,518 - the most amazing cut tonight. - Yes, chef. 616 00:26:44,520 --> 00:26:45,894 Tell me about the dish. What are you doing? 617 00:26:45,896 --> 00:26:47,605 So I'm going to be making a filet mignon 618 00:26:47,607 --> 00:26:49,064 with a béarnaise sauce... 619 00:26:49,066 --> 00:26:51,150 - Right. - ...Some creamed spinach, 620 00:26:51,152 --> 00:26:53,527 - and some crispy onions. - And you're not fazed? 621 00:26:53,529 --> 00:26:56,030 Filets, you very rarely see on the barbecue. 622 00:26:56,032 --> 00:26:57,364 I chose filet 'cause I wanted to show you 623 00:26:57,366 --> 00:26:59,241 that I can step out of my comfort zone. 624 00:26:59,243 --> 00:27:00,618 Do not overcook that filet. 625 00:27:00,620 --> 00:27:03,912 - Yes, chef. Thank you. - Let's go, young lady. 626 00:27:03,914 --> 00:27:06,332 Gordon: Guys, we're down to ten minutes to go. 627 00:27:10,296 --> 00:27:11,503 Ooh. 628 00:27:11,505 --> 00:27:13,881 - Cruzy. How you doing? - Hello. Good. 629 00:27:13,883 --> 00:27:15,007 - You got the rib eye, right? - Yes. 630 00:27:15,009 --> 00:27:16,550 You got an absolutely amazing cut. 631 00:27:16,552 --> 00:27:17,968 You seem quite comfortable cooking this thing. 632 00:27:17,970 --> 00:27:20,137 - Yes. - Have you cooked many rib eye? 633 00:27:20,139 --> 00:27:22,389 No, I've actually never cooked a rib eye before. 634 00:27:22,391 --> 00:27:24,850 Why not cook something you're comfortable with? 635 00:27:24,852 --> 00:27:26,644 Well, since I'm in the top seven, 636 00:27:26,646 --> 00:27:29,938 I wanna show you guys that I can cook harder things 637 00:27:29,940 --> 00:27:32,858 - I never cooked with before. - How are you presenting this thing? 638 00:27:32,860 --> 00:27:35,152 With green beans, potato gratin, 639 00:27:35,154 --> 00:27:36,695 and a horseradish cream sauce. 640 00:27:36,697 --> 00:27:38,530 You had the second choice of the whole cow. 641 00:27:38,532 --> 00:27:42,618 - Yeah. Yes. - So in many ways, you're gifted an amazing cut tonight. 642 00:27:42,620 --> 00:27:44,828 - Good luck. - Thank you. 643 00:27:44,830 --> 00:27:48,040 Gordon: Down to the last eight minutes, guys. 644 00:27:48,042 --> 00:27:49,750 A little bit longer. 645 00:27:49,752 --> 00:27:51,669 - Talk to us. What do you got going on? - Hi. 646 00:27:51,671 --> 00:27:54,838 Today, I'm making a flank steak, 647 00:27:54,840 --> 00:27:58,300 - pureed truffle potatoes. - Whoa! 648 00:27:58,302 --> 00:28:00,552 And then I'm making a ratatouille, 649 00:28:00,554 --> 00:28:04,431 a white wine sauce, and some tomatoes. 650 00:28:04,433 --> 00:28:05,808 - Is this gonna be your sauce? - Yes. 651 00:28:05,810 --> 00:28:07,351 So this is rosemary and garlic and... 652 00:28:07,353 --> 00:28:08,394 White wine. 653 00:28:08,396 --> 00:28:09,687 Is there anything that worries you? 654 00:28:09,689 --> 00:28:11,814 Right now I'm just hoping that everything I've done, 655 00:28:11,816 --> 00:28:15,442 - it's enough to get me to top six. - Daphne: Sounds good. 656 00:28:15,444 --> 00:28:17,945 Ooh, that smells good. 657 00:28:17,947 --> 00:28:21,031 Right, miss ivy, tell me about the dish. What are you doing? 658 00:28:21,033 --> 00:28:25,452 I am making a flat iron steak with grilled veggies, 659 00:28:25,454 --> 00:28:27,079 and then crispy fingerling potatoes. 660 00:28:27,081 --> 00:28:29,289 Top six around the corner. The pressure's on. 661 00:28:29,291 --> 00:28:32,084 How sorry would you be to leave the competition tonight? 662 00:28:32,086 --> 00:28:33,460 Ivy: I'd be really sad. 663 00:28:33,462 --> 00:28:35,087 - Careful. - Ooh! 664 00:28:35,089 --> 00:28:37,464 - And try not to set the beret on fire. - Okay. 665 00:28:40,594 --> 00:28:43,804 Gordon: Oh, my lord. Cruz, rib eyes don't sit well in ovens. 666 00:28:43,806 --> 00:28:46,765 - That's dangerous. - That has the potential of overcooking, 667 00:28:46,767 --> 00:28:48,726 - and that would be a shame with a rib eye... - What a shame. 668 00:28:48,728 --> 00:28:50,060 ...As beautiful as that. 669 00:28:51,856 --> 00:28:53,272 Now, eva seems to be in the zone. 670 00:28:53,274 --> 00:28:55,315 Daphne: I'm really glad to see her bring that ricer out. 671 00:28:55,317 --> 00:28:57,359 - So we're not gonna get gluey potatoes. - Gordon: No. 672 00:28:57,361 --> 00:28:58,861 We'll get beautiful, light, fluffy ones. 673 00:28:58,863 --> 00:29:00,320 So we're down to two minutes to go. 674 00:29:00,322 --> 00:29:02,614 Last two minutes. Let's go. 675 00:29:08,998 --> 00:29:11,749 Here we go, guys. Finishing touches. 676 00:29:12,960 --> 00:29:15,627 - Come on, ivy. - Ooh, looking good! 677 00:29:15,629 --> 00:29:18,255 Judges: Ten, nine, eight, 678 00:29:18,257 --> 00:29:21,842 seven, six, five, four, 679 00:29:21,844 --> 00:29:24,261 - three, two, one. - Aarón: That's it. 680 00:29:24,263 --> 00:29:25,929 Gordon: And stop. Hands in the air. Well done. 681 00:29:25,931 --> 00:29:28,265 Daphne: Great job, you guys. 682 00:29:28,267 --> 00:29:30,851 Well done. Now for the most important part of the evening. 683 00:29:30,853 --> 00:29:32,895 We're gonna taste all of your dishes 684 00:29:32,897 --> 00:29:37,232 to see who unfortunately is leaving the masterchef kitchen. 685 00:29:37,234 --> 00:29:40,486 Right, let's start down in the front. 686 00:29:40,488 --> 00:29:42,237 Grayson. 687 00:29:43,491 --> 00:29:44,948 Grayson: I'm really proud of my dish. 688 00:29:44,950 --> 00:29:46,950 Even though a'dan threw a curveball at me 689 00:29:46,952 --> 00:29:48,869 and I didn't get the steak that I wanted, 690 00:29:48,871 --> 00:29:50,245 I hope the judges see 691 00:29:50,247 --> 00:29:53,499 that whatever they throw at me, I can cook perfectly. 692 00:29:53,501 --> 00:29:55,959 So, grayson, what cut did you end up getting 693 00:29:55,961 --> 00:29:57,294 and what did you make for us? 694 00:29:57,296 --> 00:29:58,962 I ended up getting tri-tip. 695 00:29:58,964 --> 00:30:02,508 And I made miso marinated tri-tip 696 00:30:02,510 --> 00:30:05,344 with crispy rice cakes, sautéed bok choy, 697 00:30:05,346 --> 00:30:08,347 and ponzu caramelized maitake mushrooms. 698 00:30:08,349 --> 00:30:11,141 I think the cook on the steak looks so textbook. 699 00:30:11,143 --> 00:30:12,434 Gordon: Shall we? 700 00:30:23,239 --> 00:30:25,030 The steak, while perfectly cooked, 701 00:30:25,032 --> 00:30:28,617 is lacking some interesting flavors, 702 00:30:28,619 --> 00:30:30,118 something to bring it to that next level. 703 00:30:30,120 --> 00:30:32,287 The steak, ironically, considering you didn't want it, 704 00:30:32,289 --> 00:30:34,039 is cooked beautifully, 705 00:30:34,041 --> 00:30:37,960 but you could've played with a spicy asian mustard style sauce 706 00:30:37,962 --> 00:30:39,753 to boost flavor of miso glaze that you had. 707 00:30:39,755 --> 00:30:42,422 I just think that you're missing a couple of those flavor boosts 708 00:30:42,424 --> 00:30:45,551 that are so important in making a dish feel like the top six. 709 00:30:45,553 --> 00:30:48,303 And if it feels like we're being tough right now, 710 00:30:48,305 --> 00:30:50,180 it's because this competition is getting really tight. 711 00:30:50,182 --> 00:30:54,351 Grayson, you know, I've come to absolutely admire 712 00:30:54,353 --> 00:30:56,144 what you've done in this competition. 713 00:30:56,146 --> 00:30:58,397 I'm gonna be honest with you, young man. I'm unimpressed. 714 00:30:58,399 --> 00:31:00,148 I think it's the wrong kind of glaze. 715 00:31:00,150 --> 00:31:02,568 - Okay. - A miso glaze is more of a fish glaze. 716 00:31:02,570 --> 00:31:06,029 And you'll never find rosemary anywhere near asian cooking. 717 00:31:06,031 --> 00:31:07,489 Thank you. 718 00:31:07,491 --> 00:31:10,117 - Thank you. - Good job, grayson. 719 00:31:10,119 --> 00:31:12,160 - It's okay, grayson. - Good job, grayson. 720 00:31:12,162 --> 00:31:14,746 Molly, please, let's go. 721 00:31:14,748 --> 00:31:16,540 Good job, molly! 722 00:31:16,542 --> 00:31:18,792 The judges are expecting a perfect cook from me 723 00:31:18,794 --> 00:31:22,671 because people know that I am the grill master. 724 00:31:22,673 --> 00:31:25,257 And if I don't have this filet cooked the way I want it, 725 00:31:25,259 --> 00:31:26,717 it'll be super embarrassing. 726 00:31:28,929 --> 00:31:30,846 Molly, describe the dish, please. 727 00:31:30,848 --> 00:31:32,806 Today I've made for you a filet mignon 728 00:31:32,808 --> 00:31:36,101 with creamed spinach, crispy onion rings, in a béarnaise sauce. 729 00:31:36,103 --> 00:31:39,813 So, visually it looks a little bit unfinished, molly. 730 00:31:39,815 --> 00:31:44,276 I'm just concerned about seeing, you know, an hour of work here. 731 00:31:44,278 --> 00:31:47,029 - It just looks sparse. - Shall we? 732 00:31:47,031 --> 00:31:49,031 The temperature, molly, what have you gone for? 733 00:31:49,033 --> 00:31:50,699 I've gone for medium rare. 734 00:31:52,161 --> 00:31:56,038 - So, let's see. You said medium rare? - Yes, chef. 735 00:31:56,040 --> 00:31:58,665 Our survey says... 736 00:32:05,591 --> 00:32:09,092 - The temperature, molly, what have you gone for? - I've gone for medium rare. 737 00:32:09,094 --> 00:32:11,386 So, let's see. 738 00:32:12,765 --> 00:32:14,556 Our survey says... 739 00:32:16,352 --> 00:32:18,143 I thought I'd never say this to you. 740 00:32:18,145 --> 00:32:19,853 Your steak is overcooked. 741 00:32:21,231 --> 00:32:24,024 Now, the creamed spinach doesn't look very creamy. Why? 742 00:32:24,026 --> 00:32:26,068 I think I overcooked it, chef. 743 00:32:33,702 --> 00:32:36,745 The good news is that you still know how to salt perfectly. 744 00:32:36,747 --> 00:32:39,498 All the things that you've carried with you from the countless times 745 00:32:39,500 --> 00:32:41,959 we've seen you cook meat perfectly are here. 746 00:32:41,961 --> 00:32:44,711 It's just that it went too hard too fast, 747 00:32:44,713 --> 00:32:45,712 and probably too early on. 748 00:32:45,714 --> 00:32:47,297 Aarón: Yeah, molly. 749 00:32:47,299 --> 00:32:50,759 It's hard to overlook all of the execution flaws in this, 750 00:32:50,761 --> 00:32:52,970 'cause it's the filet mignon. 751 00:32:52,972 --> 00:32:54,096 It's overcooked and over-seared, 752 00:32:54,098 --> 00:32:57,224 and the only relief that I find on this dish 753 00:32:57,226 --> 00:32:59,351 is from the seasoning and that béarnaise. 754 00:32:59,353 --> 00:33:02,270 Be honest with me. Is that the best you can do? 755 00:33:02,272 --> 00:33:05,315 - No, chef. - Thank you, molly. 756 00:33:07,361 --> 00:33:09,861 - It's okay, molly. - Good job, molly! 757 00:33:09,863 --> 00:33:11,738 - Okay, molly? Hey. - Okay. 758 00:33:11,740 --> 00:33:13,031 - Shh. - It's okay. 759 00:33:13,033 --> 00:33:14,408 Molly: You know, I'm really defeated. 760 00:33:14,410 --> 00:33:16,785 I'm just trying to take some deep breaths right now, 761 00:33:16,787 --> 00:33:18,537 because it's not over. 762 00:33:18,539 --> 00:33:20,998 I just really want to stay in this competition. 763 00:33:22,876 --> 00:33:24,710 Eva, please bring us your dish. 764 00:33:27,297 --> 00:33:29,172 Please tell us what you made. 765 00:33:29,174 --> 00:33:30,340 Today, I've made for you 766 00:33:30,342 --> 00:33:33,427 a flank steak with pureed potatoes, 767 00:33:33,429 --> 00:33:37,014 a ratatouille, tomatoes, and a white wine sauce. 768 00:33:37,016 --> 00:33:38,765 - The hero tonight is what? - Steak. 769 00:33:38,767 --> 00:33:41,059 Steak, that's cooked beautiful. Let's get that absolutely clear. 770 00:33:41,061 --> 00:33:43,228 It's nice and pink. It's seared on the outside. 771 00:33:43,230 --> 00:33:45,564 - I can't wait to taste it. - Thank you. 772 00:33:51,113 --> 00:33:52,821 What was the seasoning on the steak? 773 00:33:52,823 --> 00:33:55,866 I did rosemary, salt, and pepper. 774 00:33:55,868 --> 00:33:58,410 Okay, so, beautifully cooked. 775 00:33:58,412 --> 00:34:01,246 And the tomatoes, for me, were an absolute highlight. 776 00:34:01,248 --> 00:34:05,208 It needs some more salt, I think, but you're really showing us 777 00:34:05,210 --> 00:34:07,044 what a confident cook you can be and how you can bring in 778 00:34:07,046 --> 00:34:08,462 some of the influences that you have at home. 779 00:34:08,464 --> 00:34:11,840 You know, white wine sauce with steak is kind of a miscue. 780 00:34:11,842 --> 00:34:13,717 Red wine is more appropriate. 781 00:34:13,719 --> 00:34:16,553 But, yeah, everything else on there is rocking and rolling. 782 00:34:16,555 --> 00:34:20,015 I think it's delicious. Each and every week you're getting better 783 00:34:20,017 --> 00:34:22,976 and stronger, listening, and I love this dish. 784 00:34:22,978 --> 00:34:24,519 - Good job. Thank you. - Thank you. 785 00:34:24,521 --> 00:34:26,188 - Good job, eva. - All: Good job, eva. 786 00:34:26,190 --> 00:34:28,565 Please, make your way down, miss ivy. 787 00:34:28,567 --> 00:34:32,652 - Good job, ivy. Whoo! - Good job, ivy! 788 00:34:32,654 --> 00:34:36,698 - Describe the dish, please. - It is a flat iron steak 789 00:34:36,700 --> 00:34:38,200 with a romesco sauce, 790 00:34:38,202 --> 00:34:41,036 crispy fingerling potatoes, 791 00:34:41,038 --> 00:34:42,412 and grilled veggies. 792 00:34:42,414 --> 00:34:44,664 The sear on the steak looks beautiful. 793 00:34:44,666 --> 00:34:47,334 I love that. Shall we? 794 00:34:47,336 --> 00:34:50,670 And the idea is taking a slice of the crispy potato. 795 00:34:52,049 --> 00:34:54,925 My goodness. It's stacked. 796 00:34:54,927 --> 00:34:57,260 - It's a big bite. - Mm-hmm. 797 00:34:57,262 --> 00:35:00,013 The actual steak you've nailed. That's the hero. Delicious. 798 00:35:00,015 --> 00:35:01,264 Romesco sauce, beautiful. 799 00:35:01,266 --> 00:35:04,142 Broccolini, just a little bit bland. 800 00:35:04,144 --> 00:35:06,269 The dish shows great confidence. 801 00:35:06,271 --> 00:35:08,021 The romesco sauce itself, delicious. 802 00:35:08,023 --> 00:35:09,397 There's so much of that 803 00:35:09,399 --> 00:35:11,358 smoky heat coming through there that I love. 804 00:35:11,360 --> 00:35:14,027 The hero today was the steak, and that's what you nailed. 805 00:35:14,029 --> 00:35:15,904 - Great job. - Thank you. 806 00:35:15,906 --> 00:35:18,740 All: Good job, ivy. 807 00:35:18,742 --> 00:35:19,908 Next up, liya, 808 00:35:19,910 --> 00:35:21,326 please come down. 809 00:35:21,328 --> 00:35:23,745 - Good job, liya! - Good job. 810 00:35:25,499 --> 00:35:27,999 Okay, liya, tell us what you made for us tonight. 811 00:35:28,001 --> 00:35:30,335 So today I have a soy skirt steak 812 00:35:30,337 --> 00:35:34,297 with charred corn and also a vegetable tempura. 813 00:35:34,299 --> 00:35:36,466 You're starting to cook like an adult in a big way 814 00:35:36,468 --> 00:35:39,094 because that dish looks fantastic. 815 00:35:39,096 --> 00:35:41,012 I cannot wait to get in there. 816 00:35:41,014 --> 00:35:42,764 Should we dig in? 817 00:35:43,934 --> 00:35:46,143 Moment of truth. Ready? 818 00:35:47,479 --> 00:35:50,605 Get a little of that sauce, a little of that corn. 819 00:35:57,823 --> 00:36:00,740 I don't want to inflate your head too much this round, 820 00:36:00,742 --> 00:36:04,578 but this is by far the most delicious dish we've tasted from you so far. 821 00:36:04,580 --> 00:36:06,997 - Thank you. - Aarón: It makes me change my perspective 822 00:36:06,999 --> 00:36:08,373 on how to cook skirt steak, you know? 823 00:36:08,375 --> 00:36:10,125 Because skirt steak for me is carne asada. 824 00:36:10,127 --> 00:36:11,751 And you have changed my mind 825 00:36:11,753 --> 00:36:14,129 on how it should be cooked and how it should be marinated. 826 00:36:14,131 --> 00:36:16,256 - So, congratulations on that. - Thank you, chef. 827 00:36:16,258 --> 00:36:18,425 Very rare you get a steak glazed that well 828 00:36:18,427 --> 00:36:20,343 and still cooked beautifully inside. 829 00:36:20,345 --> 00:36:22,596 There's chefs watching this tonight 830 00:36:22,598 --> 00:36:24,347 that would love to know how you glazed that 831 00:36:24,349 --> 00:36:27,893 and cooked it beautifully because it's a winner. 832 00:36:27,895 --> 00:36:29,895 - Amazing. - Thank you. 833 00:36:29,897 --> 00:36:31,104 - Boy. - Daphne: Wow. 834 00:36:31,106 --> 00:36:33,064 Good job, liya! 835 00:36:33,066 --> 00:36:35,025 Aarón: The final dish that we would like to taste, 836 00:36:35,027 --> 00:36:36,318 cruz, por favor. 837 00:36:36,320 --> 00:36:39,529 - Good job, cruz! - Good job, cruz! 838 00:36:41,617 --> 00:36:45,994 All right, cruz, please tell us what cut of steak you got 839 00:36:45,996 --> 00:36:47,204 and what did you make with it? 840 00:36:47,206 --> 00:36:48,955 I got a rib eye, and today I made 841 00:36:48,957 --> 00:36:51,416 a grilled rib eye with green beans, 842 00:36:51,418 --> 00:36:55,712 potato gratin, and a horseradish cream sauce. 843 00:36:55,714 --> 00:36:57,255 Listen, I'm really nervous. 844 00:36:57,257 --> 00:37:00,592 You did something tonight that scared me. 845 00:37:10,229 --> 00:37:13,063 You did something tonight that scared me. 846 00:37:13,065 --> 00:37:16,024 You stuck the rib eye in the oven. 847 00:37:16,026 --> 00:37:17,859 Do you see all this fat here? 848 00:37:17,861 --> 00:37:20,862 You can't cook that fat in the oven. 849 00:37:20,864 --> 00:37:22,155 And so the fat doesn't render, 850 00:37:22,157 --> 00:37:23,990 the steak gets dry, but more importantly, 851 00:37:23,992 --> 00:37:25,408 it turns gray. 852 00:37:25,410 --> 00:37:29,162 But the big question is is it overcooked? 853 00:37:29,164 --> 00:37:31,331 Aarón: Cruz, so, ideally medium rare, right? 854 00:37:31,333 --> 00:37:34,960 - Yeah. - That's a medium well, 855 00:37:34,962 --> 00:37:37,462 and that's a shame. 856 00:37:44,805 --> 00:37:46,012 Cruz, here's the good news. 857 00:37:46,014 --> 00:37:47,389 You seasoned the steak beautifully. 858 00:37:47,391 --> 00:37:50,392 But your choosing of putting that steak in the oven 859 00:37:50,394 --> 00:37:52,227 has an off-putting texture and flavor. 860 00:37:52,229 --> 00:37:54,354 So that right there is a disappointment. 861 00:37:54,356 --> 00:37:56,189 What does au gratin need desperately? 862 00:37:56,191 --> 00:37:59,276 - Potatoes. - And what else? 863 00:37:59,278 --> 00:38:01,319 Oh, I forgot to put the cheese. 864 00:38:01,321 --> 00:38:03,405 Yeah, I think we all know the steak wasn't perfect. 865 00:38:03,407 --> 00:38:06,950 But I love that you used fingerling potatoes 866 00:38:06,952 --> 00:38:08,660 and the green beans are tender. 867 00:38:08,662 --> 00:38:11,329 And there are things on this plate you can be proud of 868 00:38:11,331 --> 00:38:14,040 and things on this plate that you'll definitely never make that same mistake again. 869 00:38:14,042 --> 00:38:18,211 The meat's overcooked, and it's just not the correct way of cooking a rib eye. 870 00:38:18,213 --> 00:38:21,464 And the gratin needs the cheese. 871 00:38:21,466 --> 00:38:25,010 So, I think you could've done better. 872 00:38:25,012 --> 00:38:26,553 Thank you, cruz. 873 00:38:29,308 --> 00:38:33,893 Miss daphne, aarón, and myself have some serious talking to do. 874 00:38:33,895 --> 00:38:35,270 Please, give us a moment. 875 00:38:36,273 --> 00:38:38,064 Cruz: I made a terrible mistake, 876 00:38:38,066 --> 00:38:39,524 but I don't want to go home 877 00:38:39,526 --> 00:38:41,026 because I want to keep cooking my heart out. 878 00:38:41,028 --> 00:38:42,569 Let's talk about the three best ones first. 879 00:38:42,571 --> 00:38:44,654 - Liya's in that, clear. - Gordon: Liya, extraordinary. 880 00:38:44,656 --> 00:38:47,699 - Daphne: Ivy, and eva's dish was delicious. - Gordon: Ivy and eva. 881 00:38:47,701 --> 00:38:51,161 And then the bottom three. Cruz had one of the best cuts, 882 00:38:51,163 --> 00:38:54,039 but he cooked both his steak and potatoes wrong. 883 00:38:54,041 --> 00:38:55,999 Grayson, for me, that's the worst dish he's made. 884 00:38:56,001 --> 00:38:57,584 Aarón: Expecting more from that. 885 00:38:57,586 --> 00:39:00,628 And then you could look at molly with overcooking that filet. 886 00:39:00,630 --> 00:39:03,631 I'm not even thinking about getting my recipe published. 887 00:39:03,633 --> 00:39:06,217 At this point, I just want to stay in this competition. 888 00:39:06,219 --> 00:39:07,719 - Gordon: Are we confident? - Aarón: Yeah, we're good. 889 00:39:07,721 --> 00:39:09,054 - Gordon: We agree? - Aarón: Let's do it. 890 00:39:10,766 --> 00:39:15,685 All right, everyone, tonight there can only be one winning dish. 891 00:39:15,687 --> 00:39:19,230 Yes, only one person will win that amazing prize 892 00:39:19,232 --> 00:39:21,483 of having their recipe featured on the 893 00:39:21,485 --> 00:39:24,152 "beef. It's what's for dinner." website. 894 00:39:24,154 --> 00:39:26,988 Millions of people are gonna see your recipe. 895 00:39:26,990 --> 00:39:29,032 Aarón: And let's not forget, 896 00:39:29,034 --> 00:39:30,784 you get to visit an official cattle ranch. 897 00:39:30,786 --> 00:39:35,163 Now, the winning dish belongs 898 00:39:35,165 --> 00:39:38,083 to one fortunate person. 899 00:39:38,085 --> 00:39:40,418 And that person is... 900 00:39:43,673 --> 00:39:46,633 Liya. Congratulations. 901 00:39:46,635 --> 00:39:50,428 I am so excited that my recipe gets to be published 902 00:39:50,430 --> 00:39:52,389 and I get to hang out with those cows. 903 00:39:52,391 --> 00:39:55,392 I am so happy, and I just want to thank my dad 904 00:39:55,394 --> 00:39:56,976 for everything that he taught me. 905 00:39:56,978 --> 00:39:58,728 So, thank you, dad. 906 00:39:58,730 --> 00:40:01,981 Now, liya's wasn't the only great dish out there tonight. 907 00:40:01,983 --> 00:40:05,026 Ivy and eva, 908 00:40:05,028 --> 00:40:08,363 you two both did an excellent job 909 00:40:08,365 --> 00:40:11,199 and you are heading to the safety of the balcony. 910 00:40:11,201 --> 00:40:12,450 - Congratulations. - Good job, girls! 911 00:40:12,452 --> 00:40:13,993 - Daphne: Well done. - Good job, guys. 912 00:40:13,995 --> 00:40:15,245 Gordon: Well done. 913 00:40:15,247 --> 00:40:18,998 Right, now on to the bad news. 914 00:40:19,000 --> 00:40:21,501 Cruz, molly, grayson, 915 00:40:21,503 --> 00:40:23,378 please make your way down. Thank you. 916 00:40:23,380 --> 00:40:26,631 Grayson: So, in the bottom three, I'm mad at myself 917 00:40:26,633 --> 00:40:28,758 because I should've been able to work with that steak 918 00:40:28,760 --> 00:40:30,093 and make a good dish out of it. 919 00:40:30,095 --> 00:40:31,928 But I think I deserve to stay in this competition 920 00:40:31,930 --> 00:40:33,930 because I take risks. 921 00:40:33,932 --> 00:40:36,099 And if I am through, 922 00:40:36,101 --> 00:40:38,101 this is just another learning experience. 923 00:40:38,103 --> 00:40:41,855 Grayson, molly, and cruz, what a tough night. 924 00:40:41,857 --> 00:40:44,107 It may have sounded easy, 925 00:40:44,109 --> 00:40:46,317 but tonight was a tall order. 926 00:40:46,319 --> 00:40:49,112 Grayson, tonight your dish just missed the mark. 927 00:40:49,114 --> 00:40:53,241 Molly, your filet was overcooked 928 00:40:53,243 --> 00:40:54,993 and over-seared on the outside. 929 00:40:54,995 --> 00:40:57,162 And then we have cruz. 930 00:40:57,164 --> 00:40:59,164 Your steak was way overcooked 931 00:40:59,166 --> 00:41:01,374 and the gratin sounded like a great idea. 932 00:41:01,376 --> 00:41:03,501 Unfortunately, forgot the cheese. 933 00:41:03,503 --> 00:41:06,754 Grayson, molly, and cruz, this is very tough for us. 934 00:41:06,756 --> 00:41:12,051 The person that will not be heading into the top six is... 935 00:41:19,728 --> 00:41:20,727 Cruz. 936 00:41:20,729 --> 00:41:23,146 I'm so sorry, young man. 937 00:41:23,148 --> 00:41:25,148 Molly, grayson, please say good-bye to cruz 938 00:41:25,150 --> 00:41:28,276 and make your way up to the top. Thank you. 939 00:41:28,278 --> 00:41:29,527 I'm safe. 940 00:41:29,529 --> 00:41:32,363 Oh, my gosh, it's-- I'm still so defeated, 941 00:41:32,365 --> 00:41:34,407 because I know that I could've done better. 942 00:41:34,409 --> 00:41:38,244 And I'm really sad that one of your friends goes home 943 00:41:38,246 --> 00:41:39,662 that you've been with for weeks. 944 00:41:39,664 --> 00:41:41,831 It's just super hard. 945 00:41:41,833 --> 00:41:43,917 Cruz, we're gonna miss you. 946 00:41:43,919 --> 00:41:45,084 You're one of the youngest 947 00:41:45,086 --> 00:41:46,836 we've ever had in this competition. 948 00:41:46,838 --> 00:41:48,296 You're fearless in the kitchen. 949 00:41:48,298 --> 00:41:50,706 Promise me you're going to continue cooking. 950 00:41:50,708 --> 00:41:53,092 - Yes. Chef. - Come on, let's have a hug, please. 951 00:41:53,094 --> 00:41:57,055 I mean, I'm very proud of myself for getting top seven. 952 00:41:57,057 --> 00:42:00,517 I mean, that is a very, very big deal, 953 00:42:00,519 --> 00:42:02,727 and I feel like I've grown in this competition 954 00:42:02,729 --> 00:42:04,312 because I've learned so much 955 00:42:04,314 --> 00:42:06,940 because I've been gaining more experience in the kitchen. 956 00:42:06,942 --> 00:42:08,399 Okay, what am I supposed to do with this? 957 00:42:08,401 --> 00:42:11,444 I've baked before, but not like this. 958 00:42:11,446 --> 00:42:14,239 - It's an octopus. - ( all screaming ) 959 00:42:14,241 --> 00:42:15,990 it's just a little crab! 960 00:42:15,992 --> 00:42:18,243 And now I'm cooking like a boss. 961 00:42:18,245 --> 00:42:19,869 What you have on that plate is delicious. 962 00:42:19,871 --> 00:42:22,121 I don't even know what to say. I just think it's perfect. 963 00:42:22,123 --> 00:42:23,331 - Thank you. - Are you nervous, cruz? 964 00:42:23,333 --> 00:42:25,208 - A little bit. - You shouldn't be. 965 00:42:25,210 --> 00:42:28,253 Because that right there, my friend, looks like heaven. 966 00:42:28,255 --> 00:42:30,255 I'm still gonna cook my heart out 967 00:42:30,257 --> 00:42:31,965 and I'll never forget it. 968 00:42:31,967 --> 00:42:33,424 All: Bye! 969 00:42:33,426 --> 00:42:35,760 - We're gonna miss you! - We're gonna miss you. 970 00:42:37,514 --> 00:42:39,389 Gordon: Next time on "masterchef junior"... 971 00:42:39,391 --> 00:42:40,557 Whoa! 972 00:42:40,559 --> 00:42:43,184 I'm sure you can guess why you're all here. 973 00:42:43,186 --> 00:42:45,061 Restaurant takeover! 974 00:42:45,063 --> 00:42:46,271 Two teams of three. 975 00:42:46,273 --> 00:42:48,064 ...The top six cooks take on 976 00:42:48,066 --> 00:42:49,524 their biggest challenge of the season. 977 00:42:49,526 --> 00:42:51,442 - First tickets are up. - One scallops, one calamari. 978 00:42:51,444 --> 00:42:53,236 - All: Yes, chef! - This plate was dirty. 979 00:42:53,238 --> 00:42:54,696 You're rushing this process. 980 00:42:54,698 --> 00:42:56,656 - We need to start scallops. - Gotta get another one on. 981 00:42:56,658 --> 00:42:59,701 - Gordon: Who cooked this? - Someone will be going home. 982 00:42:59,703 --> 00:43:01,869 Other way. Hot. 983 00:43:01,871 --> 00:43:03,454 Gordon: ( bleep ). Ow.