Gordon: Previously on "masterchef junior"...
- We're having a bake sale. - ( cheering )
boys versus girls. Now!
My shortbread dough is not coming together.
Gordon: They're liquid in the center.
I did this wrong. I need help.
That's an insult to the word cookie.
The person that will no longer be
in this competition is abir.
Gordon: I'm gonna miss you, bud.
- Tonight... - Chickens!
- Let's go! - The feathers fly...
Gordon: There are seven of you
and seven different types of eggs.
...In an egg-streme battle for immunity.
Daphne: Each egg will give your dish different properties.
- And nerves are tested... - ( buzzer )
in a very meaty challenge...
Gordon: Here we go, guys.
...That sends one of the young cooks home.
It's hard to overlook the execution flaws in this.
Your steak is overcooked.
You'll never make that same mistake again.
( kids cheering )
whoa!
( all screaming )
- oh! Oh! - ( screaming )
cruz: What the heck is that?
Oh, my god!
Cruz: An ostrich?
I'm in the top seven. I'm so excited.
But there is a giant ostrich in the kitchen.
That is crazy.
It's, like, three ivys tall.
Hello.
- What the heck? - Chickens! Chickens!
Let's go!
- Turkeys? - Aarón: Yeah!
I feel like little bo-peep.
- Hi, ducks! - Liya: They're so adorable.
Welcome back, everyone.
All: Thank you.
Please say hello to our fine feathered friends.
All: Hi!
Including mr. Oscar,
our amazing seven-year-old ostrich.
Hi, oscar.
- You are the top seven. - Yeah!
Daphne: And in this upcoming challenge,
immunity is on the line.
Now, I hope you've got a pot big enough...
For oscar.
- Hey! - Because there is no better way
to get rid of a cold than a big steaming bowl
of ostrich soup.
- Daphne: Oh! - Aarón: Mmm. Yum.
Now, listen closely. You don't have to worry,
because you won't be cooking any of these birds, all right?
( sighing )
but you will be cooking with their eggs.
( cheering )
daphne: Eggs are extremely versatile.
They're used in just about every culture's cuisine.
And of course, they're super tasty.
Gordon: Tonight, for your chance for immunity
all of you will have 45 minutes to cook us an egg dish
worthy of this incredible competition.
Now, there are seven of you
and in the pantry there are seven different types of eggs.
Ranging from quail.
- Oh, that's a small egg. - To the ost--
- ( splattering ) - ( all screaming )
daphne: Don't get egg on your face, gordon.
I'm sorry! Do we have another egg?
Don't drop this one.
- Grayson: Do not drop it. - Now, an amazing ostrich egg.
And everything in between.
Each of you will have to cook with a different type of egg.
Each egg will give your dish different properties.
Duck eggs have a richer flavor.
Quail eggs-- light, delicate.
And ostrich eggs are basically gigantic chicken eggs,
just a lot harder to crack.
- Unless you drop them. - ( laughs )
aarón: Now, the young home cook whose dish wows us the most
will be safe from the upcoming elimination challenge.
So trust me, you want to be up on that balcony with immunity.
Gordon: You guys are the top seven,
so we want to see you all cooking like it tonight.
Use everything you've learned so far.
All those incredible techniques
and unique ingredients at your disposal.
Do not make us something ordinary.
Let's have 45 minutes on the clock.
- Okay, you ready? - All: Yes, chef.
Your time starts...
- ...Now! Let's go, guys. - Run, run, run!
- Hurry. - Okay.
- Ivy: Out of my way! - Out of her way!
Um, goose, goose, goose. Goose, goose, goose.
- I got this one. - Got the duck. Got duck egg.
Cruz: I know how to cook with duck breast,
so I'm gonna choose the duck egg.
I'll be making a pan-seared duck breast
with a fried duck egg.
I'm gonna make a magnificent dish with my duck egg.
Liya: This isn't child's play anymore.
This is top seven, and you have to show your game.
So I'm choosing the quail egg.
- Spinach. - I've been in every elimination challenge.
So it's kind of like
if I do master it and I do it well,
then I'll show the judges that I'm really good
to make sure I don't have to be
in another elimination challenge.
Whoa, I like that hustle.
Where's the sage?
Watch that egg there, ivy, please. Oh, boy.
- So, tough challenge, right? - It is a tough challenge.
- An amazing range of eggs. - Aarón: Yeah.
The egg is the fundamental backbone
- of a lot of cooking from all over the world. - Sure.
And how these young home cooks interpret that and make that
a big part of their dish is what we're looking for.
I'll be really curious to see what kind of variety and range
- we get in here tonight. - Gordon: Absolutely.
( grunts )
I'm making a quail scotch egg with a bibimbap.
I grew up, obviously, with a lot of asian flavors,
so I feel like doing this today is going to be a good idea.
Gordon: What do you think is the most difficult egg to conquer this evening?
Daphne: Well, the quail cooks so quickly and you don't want to overcook it.
But the ostrich egg is a lot to work with.
Look at that. Ivy taking out the hammer.
- Here she goes. No fear. Hammer time. - Gordon: Wow.
Gordon: Why would ivy choose that incredible ostrich egg?
Daphne: It's the size of her head.
Because it's fun and she's up to a challenge.
Huh. That's crazy.
Wow.
Guys, 15 minutes gone.
30 minutes remaining. Let's go.
Right, miss ivy. Have you ever cooked with an ostrich egg?
I mean, they're huge.
I never cooked with an ostrich egg.
Tell me about the dish. What are you doing?
So I'm making a spanish tortilla
- with a trout salad. - Wow.
And who are you worried about in the competition?
Either liya or grayson because they are really, really good.
The dish sounds very complex.
I'm not too sure if you'll get it done in time, by the way.
- Yes, chef. - Good luck.
What's going on, eva?
Why did you pick the emu?
Because it's a really big egg
and I've never actually worked with such a big egg.
Ooh, careful, careful.
How hard is that shell? Is it hard to crack?
- Oh, yeah. - Ooh.
It's a really tough shell. Okay.
There you go. Good job.
Oh, wow. That is an egg, all right.
So there's a lot of yolk there. A lot of richness, eva.
- So what are you gonna do? - Yeah.
- Talk to us about your dish. - I'm doing huevos rancheros.
I'm also gonna make a chipotle aioli out of it.
So you're gonna try to separate out some of that yolk?
You can use your finger. Oh, wow, look at that.
- Aarón: Look how dense that is. Wow. - That's unreal.
That's gonna make the aioli for itself.
Are you a little bit nervous about it, intimidated by it?
You know what? I can't be intimidated right now.
It's top seven, so I just gotta show this emu who's boss.
I like that. All right, make sure you're seasoning
- and you're tasting, okay, young lady? - Yes. Yes, thank you.
- A'dan, what egg did you get? - Yes, chef.
I ended up getting the chicken egg.
We take something that we see every day
- and elevate to masterchef worthy, right? - Yes, chef.
Tell me about the dish. What are you doing?
I'm doing a hangtown fry.
A hangtown fry. That sounds amazing.
Usually after school, I need a snack.
So I usually make hash browns with scrambled eggs.
So, today I'm making spicy hangtown fry
with scrambled eggs, crispy oysters,
and a hot sauce aioli
with purple potato hash browns.
- Do you want me to help you open that? - Yes, please, chef.
Here you go. I'll show you. Look, so in here...
Lift and then twist.
- Oh, beautiful. - Okay?
Taste that juice.
( groans )
that's poison.
- Oh, beautiful. - Okay?
Taste that juice.
- That's poison. - No, stop. Listen.
Wait, that's the best part. Don't throw that away.
- I'll take that. - I'm not gonna throw it away.
Oh, wow.
Oyster juice is good for you, young man.
It puts hairs on your chest.
- Okay. - Come on! Good luck.
- Hey, molly. What you making today? - Hey.
I am making a poached turkey egg with a pappardelle
and a mushroom sauce.
- Really? - Yes.
Are you making your own pasta?
I just did. I just put it in the freezer.
- Very exciting. - Where does this idea come from?
I've made homemade pasta once,
and that was a really long time ago.
And I've never made turkey egg before,
so I wanna show you that I can put myself on a plate
while going out of my comfort zone.
And then make sure that the egg is the star, okay, my love?
- Yes, chef. - Gordon: Guys, we're down to 15 minutes, okay?
- Hello. - Grayson, how you doing?
I'm doing very good, chef.
Tell me about the egg. What egg did you choose?
I chose the goose egg.
Tell me about the dish. What are you making?
So it's gonna be like a very fancy, elevated eggs benedict
served in a bird's nest.
I'm going to make a bird nest out of potatoes.
- Dish sounds amazing. Good luck, young man. - Thank you.
- ...For the plate. - You need a plate already?
No, I'm getting a plate so I can flip my tortilla.
Guys, we're down to ten minutes to go.
Kids: Yes, chef!
I'm making a pan-seared duck breast.
That's in the oven already.
And a fried duck egg.
This dish is very important for me
because this is gonna give me immunity
to get me up to that balcony.
Guys, we're down to five minutes, okay?
- Five minutes. - Yes, chef.
Daphne: Yeah, get it, a'dan.
- ( gags ) - gordon: Cruz, get a spatula, get that egg out.
Quickly on top of the plate. Hurry up. 30 seconds to go.
Aarón: Come on.
Let's go, liya. You need to get going, young lady.
- Do you have edible flowers? - No, I don't.
Gordon: A'dan, let's go.
- Daphne: Clean it up. - Gordon: Let's go, guys.
- Quick, here we go. - Aarón: Last touches.
Judges: Ten, nine, eight, seven, six,
five, four, three, two, one.
Gordon: Hands in the air. Well done.
My egg!
Oh, my god.
Cruz: I mean, I got everything on the plate.
Even though it doesn't look as nice as I wanted it to be,
hopefully it tastes good.
I wish the egg wasn't knocked over.
If it's not good, then, yeah, I'm dumped.
I think I've definitely shown the judges that I can step out of my comfort zone
and be very playful with the goose egg today.
Great job. What an exciting challenge.
Now it's time to take a much, much closer look at all your dishes.
Eva, looks very festive.
- How did you do the eggs? - I did 'em gordon ramsay style.
- Oh, you did? - Gordon: Looks lovely.
- Thanks, eva. - Posh breakfast.
- Daphne: Looks good. - Gordon: Thank you, cruz.
Aarón: Molly, are you happy with the way your dish came out?
I think-- I'm very happy.
I really, really badly wanna be one of the top three dishes.
But looking around at everybody else's dishes,
I see a lot of colorful dishes and elements
that my dish doesn't have.
- I got the ostrich egg. - Daphne: Mm-hmm.
- Ivy: I think I did pretty well. - You have enough
- for 12 meals left over? - Yeah.
- Good job, ivy. - Looks great, ivy. Well done.
Gordon: Visually, it looks lovely.
- What is the dish? - You have a quail scotch egg
with a bibimbap and a gochujang sauce.
- Gordon: Good job. Thank you. - Thank you, chef.
Daphne: A'dan, this plate looks great.
Give me a little something right there, buddy.
- Well done, a'dan. - Thank you, chef.
( whispers ) good job, a'dan.
Seven amazing eggs.
Seven incredible looking dishes.
But there's only one spot available for immunity,
and tonight we're gonna taste the top three dishes.
The first person we'd like to call up...
Please, step forward, grayson.
Good job, grayson.
I'm so excited to be called first.
I'm really hoping that they recognize
that my dish was very hard to execute
and that it did come out very well.
Excellent. Grayson, please, describe your dish.
So I have a turmeric poached egg, filet mignon,
espelette hollandaise, and potato nest.
Listen, it looks quite plain jane on the outside...
- Yes, chef. - ...But fingers crossed,
that yolk is gonna enrich the beef...
- Yes, chef. - ...And that potato is gonna be nice and crispy.
Moment of truth.
Yes.
Daphne: What's that?
- Is that undercooked egg? - Grayson: I'm so sorry.
So, grayson, the potatoes are delicious.
They got that really nice crispy flavor.
Egg needs a little longer cooking.
But as always with you, you're adventurous.
- You play nothing safe, right? - No, chef.
- It's a really good effort. - Thank you.
Grayson, I think this is a fun,
very smart and wise play on steak and eggs.
- Good job. - Thank you.
Cruz: Good job, grayson!
Please, step forward, eva.
- Good job, eva. - Good job, eva.
Eva: I took a really big risk.
I used a huge egg that I've never worked with before.
So I just want them to love it,
so I can get up on that balcony.
Beautiful. Thank you, eva. What did you make today?
Today I made for you a huevos rancheros emu egg
with a black bean purée and a spicy chipotle aioli.
I feel like you have a really beautiful design
with those little very precise dollops of chipotle aioli.
- Thank you. - Shall we?
Daphne: Beautiful.
This is how we do it back in the rancho.
- Mmm. - Eva, there is really nice heat
coming off of those beans-- just enough.
And then, of course, the creamy eggs are the star. Such a delicious bite.
Yeah, it's hard to make huevos rancheros look beautiful,
and you made that happen and also taste beautiful.
- Thank you. - Man, this is gonna be tough tonight,
because it's a really good dish.
- Great job. - Thank you.
- Good job, eva! - It's really good.
Huh? Oh, my god.
Please, bring your dish up, a'dan.
- Good job, a'dan! - Thank you.
Top three? It's like a dream come true.
Young man, talk to us about your dish.
Today, I have a spicy hangtown fry
with scrambled chicken eggs and fried oysters
with a hot sauce aioli.
Now this idea, where does this come from?
Oysters and eggs is a southern thing,
and it's something I know how to do.
A'dan, I think the idea of taking
the very humble chicken egg and elevating it
with a great presentation shows how much you're growing
in this competition, and it's great to see that.
- Thank you, chef. - Shall we?
And what do you have underneath there, mijo?
It's purple potatoes,
and I made it like a hash brown.
Beautiful.
I gotta say, a'dan,
the taste of this dish reinforces its appearance.
It's that spectacular, and those are about as good a fried oyster
- as we make at our restaurants. - Thank you, chef.
Daphne: What you've put on the plate today has shown us
so much growth over this competition.
It has shown us so much potential going forward.
It is so, so delicious.
- Thank you, chef. - I love the texture of the oysters.
- I love the heat. You've plated like a pro. - Thank you, chef.
Well done. Thank you.
- Good job, a'dan. - Good job, a'dan.
- Three great dishes. - Yeah.
Gordon: So, grayson's, a little bit undercooked.
But, you know, goose egg is extremely challenging.
And how about-- speaking of a challenging egg,
- how about eva with the emu egg? - Gordon: Yeah.
Everything on eva's plate I just thought was so elevated.
And then a'dan's, honestly, I've never seen a dish like it.
- It's the most inspired work he's done so far. - He's come such a long way.
- In agreement? Yeah? - Yeah, yeah.
Gordon: Let's make one thing clear.
Three absolutely fantastic dishes.
The sad news is tonight there's only one spot available.
Up to the safety of the balcony
and the first person in the top six
of this incredible competition...
Congratulations goes to...
Just tell us.
Gordon: Congratulations goes to...
Just tell us.
- A'dan. Well done. - Thank you, chef.
Head up to the balcony.
- Daphne: Well done, a'dan. - And keep that white apron on.
First in the top six!
It feels amazing.
Yes! Yes! Yes!
Right, as for the rest of you,
it's time for all of you to get changed
into your black aprons, please.
Grayson: So close, but no matter what,
I'm happy that I've been recognized in the top three.
And I've done pretty well in the elimination challenges,
and so I'm hoping I can keep that up.
It's time for your next tough elimination challenge.
We're always looking for ways to beef up...
- Oh. - ...This competition.
- ( all muttering ) - I know what it is.
Gordon: To survive this challenge, you're gonna have to cook us
a stunning, masterchef worthy...
All: What?
- ( kids gasp ) - oh, my god!
- ( all screaming ) - ...Beef dish.
- Yes, yes, yes! - Daphne: That's right.
Beef. It's what's for dinner.
And here you have a bevy of top quality beef,
all provided thanks to beef farmers and ranchers.
We've got some cuts you're probably familiar with.
Plus some unique cuts you may see on restaurant menus
or even at your grocery store.
So check out what we've got here.
From the chuck, you have the flat iron steak.
The rib, you get that bone-in rib eye.
From the loin, it's the fancy filet mignon.
From the sirloin, you have the tri-tip.
From the plate, you get the skirt steak.
And then from the flank, you have the appropriately named flank steak.
I'm taking the flank.
So the object of the game is to take out
one of these beautiful cuts of meat
without touching the sides.
This is what happens when you touch the side.
( buzzer )
now, if that happens,
you have to go back to the end of the line.
You'll have 60 minutes
to cook us an incredible beef dish,
one that will keep you safe in this competition.
The home cook who wows us the most
will get their recipe featured on the official
"beef. It's what's for dinner." website.
- Oh, my god. - And if that wasn't enough, you and your family
get to visit a cattle ranch here in the usa
to see how cattle are raised and watch the process
from the farm all the way to the table.
Gordon: Now, we need to decide
the order of who's choosing what cut.
And the person who'll be making this huge decision
is the winner of today's immunity challenge.
- Oh. - Gordon: A'dan, come on down.
Grayson: So a'dan has all the power, and I'm a little bit scared.
I just need to be in front of eva
because she's gonna get the flank steak if I don't.
But we'll see if he grants me a pass
or if he's gonna try to eliminate me.
The competition is in your hands.
Before you tell us who's going first, tell us why.
I want this person to go first
because I wanna see more from this chef
and I know this chef can do lots better,
and this chef is molly.
- Gordon: Molly. - I'm picking molly first
because she really needs this help
to get the meat she wants.
A'dan: I want cruz to go second.
Cruz.
- Ivy. - Gordon: Ivy. Wow.
- Eva. - Eva.
- Liya. - Liya.
- Gosh. - My toughest competition
is obviously grayson and liya.
I wanna give them a little challenge
because this challenge either makes a chef or breaks a chef.
- Grayson, how you feeling? Last pick. - Um, I'm not scared.
I think I should be able to work with
any of these cuts of meats.
Right, molly, are you ready?
- Yes, chef. - Good luck, molly!
- You got this! - You got this.
Gordon: So you're going for the filet in the loin.
- Go, molly. - ( squeals )
come on, molly, you got that.
Aarón: Yeah!
- Good job, molly! - Well done.
Back to your station.
Right, cruz, what are you going for?
I'm gonna go for the rib eye.
- Go, cruz! - I'm definitely gonna have the skirt stake.
So scary.
- Gordon: Yes! - Daphne: Wow, cruz!
- A surgeon. Here he comes. - Well done.
All: Good luck, ivy!
- What are you going for, ivy? - Skirt.
- Skirt. Oh, boy. - Oh, my gosh. I'm so nervous now.
- Gordon: Oh. - ( buzzer )
( all groan )
this game is harder than I thought.
Gordon: What are you going for?
Flank.
There you go. Oh!
- Yes! - Well done.
Right, liya, what are you hoping for?
Skirt.
- Touch it. Don't. Don't. - Aarón: Yes.
Daphne: Okay, there you go.
Now I have a big decision to make.
Gordon: Take your time.
- ( buzzer ) - gordon: Unlucky.
Gordon: You got it.
- ( buzzer ) - ( all groan )
- gordon: Let's go. - ( buzzer )
( all groan )
- yes, get the sirloin! - Oh, she's changing.
- She's changed. - Here we go.
Ivy: I'm sick of trying to get the sirloin.
Like, meh. I'll just get the chuck instead.
- Aarón: There you go. Pull up. - Gordon: She's got it.
Come on, grayson. You can get it.
Aarón: Go low.
Gordon: A'dan, good choices.
Please, head back on upstairs
- to the comfort of the balcony. - Yes, chef.
Okay, so that meat was, of course, for the game.
The meat you'll be cooking with is in the pantry.
- Gordon: Right, everybody ready? - All: Yes, chef!
Let's have 60 minutes on the clock, please.
Your 60 minutes start...
A'dan, please.
- Now! - Let's go.
- Good luck. - Let's go.
- Good luck, everybody. - Be careful, honey.
Big. Big.
I'm gonna be making a miso marinated tri-tip.
Where's the miso?
And it needs to marinate for a good 20 minutes
before I get it into the pan,
and I also need to start my rice.
So, I really hope I can get it cooked in time.
We have 60 minutes to cook here.
No one's letting it sit
in the fridge overnight to soak in flavor.
So they have to be able to get a beautiful sear,
lots of a golden brown color on the steak itself,
but then also give us a great sauce and side
- to give us tons of flavor. - Sure. Absolutely.
Who's got the most difficult cut tonight to elevate, aarón?
Aarón: I think the flank steak is a very tricky cut of meat.
It needs to be marinated and sliced at the right angle.
Also, it's the steak that you can't serve rare.
- Undercooked flank steak? - Daphne: No.
You're chewing for months.
I'm very happy I got the flank steak.
This is the kind of meat I wanted,
and I do cook a lot with beef, so, feeling pretty good.
Liya, what are you making now?
I'm marinating my skirt steak right now.
I am making a flat iron steak
with crispy fingerling potatoes
and a romesco sauce.
This was not my first steak choice.
It's not the easiest steak,
but I'm gonna try and make this steak really fancy.
Gordon: Guys, 45 minutes remaining.
So, molly and cruz, I mean,
they have the crème de la crme tonight,
the filet and the rib eye. I mean, that's a dream, right?
So I'm expecting fireworks from both those dishes.
If not, they could be in trouble.
Cruz: So the dish I'll be making
is a grilled rib eye,
some green beans, and a potato gratin,
which I'm making right now.
Oh.
Oh, my gosh. You guys, cruz just sliced his finger.
Medic!
Oh, my gosh. You guys, cruz just sliced his finger.
Medic! You're stressed and you get nervous,
you start working too quickly,
and you aren't watching the blade.
- Cruz, you okay? Okay. - Oh, yeah, I'm good.
Being a black belt in taekwondo helps be more brave.
So any challenge that has been thrown into my way
will not stop this big boy
from getting to the finish line.
- A'dan: Good job, cruz! - Thank you.
Gordon: We have 30 minutes remaining.
Let's go. Right, young man, how you feeling?
- I'm feeling good. - Tell me about the dish. What is it?
I'm gonna make a miso marinated tri-tip
with crispy rice cakes, sautéed bok choy,
- caramelized maitake mushrooms. - Love the idea.
What will it mean for you to go home tonight?
- And would you blame yourself or would you blame a'dan? - I would blame myself
because I think I should be able to work with any of these cuts of meat.
- Good luck. - Whoo. Just in time.
Cruz, you gotta get your meat going!
I know. I'm doing it right now.
Gordon: Guys, we have 23 minutes remaining.
No.
All right, so what cut of steak did you get, liya,
and what is your dish?
I am making a skirt steak
with charred corn and some vegetable tempura.
I've cooked skirt steak with my dad before
and we cook a lot of it.
This time, I'm going to take a risk
by putting together skirt steak
with a vegetable tempura.
What temperature should this be cooked on the inside?
- Medium rare. - Of course, so just be mindful.
- Yes, chef. - You have a thin cut of steak. It can cook fast.
- All right, liya. - Thank you.
Gordon: Miss molly, you got dealt
- the most amazing cut tonight. - Yes, chef.
Tell me about the dish. What are you doing?
So I'm going to be making a filet mignon
with a béarnaise sauce...
- Right. - ...Some creamed spinach,
- and some crispy onions. - And you're not fazed?
Filets, you very rarely see on the barbecue.
I chose filet 'cause I wanted to show you
that I can step out of my comfort zone.
Do not overcook that filet.
- Yes, chef. Thank you. - Let's go, young lady.
Gordon: Guys, we're down to ten minutes to go.
Ooh.
- Cruzy. How you doing? - Hello. Good.
- You got the rib eye, right? - Yes.
You got an absolutely amazing cut.
You seem quite comfortable cooking this thing.
- Yes. - Have you cooked many rib eye?
No, I've actually never cooked a rib eye before.
Why not cook something you're comfortable with?
Well, since I'm in the top seven,
I wanna show you guys that I can cook harder things
- I never cooked with before. - How are you presenting this thing?
With green beans, potato gratin,
and a horseradish cream sauce.
You had the second choice of the whole cow.
- Yeah. Yes. - So in many ways, you're gifted an amazing cut tonight.
- Good luck. - Thank you.
Gordon: Down to the last eight minutes, guys.
A little bit longer.
- Talk to us. What do you got going on? - Hi.
Today, I'm making a flank steak,
- pureed truffle potatoes. - Whoa!
And then I'm making a ratatouille,
a white wine sauce, and some tomatoes.
- Is this gonna be your sauce? - Yes.
So this is rosemary and garlic and...
White wine.
Is there anything that worries you?
Right now I'm just hoping that everything I've done,
- it's enough to get me to top six. - Daphne: Sounds good.
Ooh, that smells good.
Right, miss ivy, tell me about the dish. What are you doing?
I am making a flat iron steak with grilled veggies,
and then crispy fingerling potatoes.
Top six around the corner. The pressure's on.
How sorry would you be to leave the competition tonight?
Ivy: I'd be really sad.
- Careful. - Ooh!
- And try not to set the beret on fire. - Okay.
Gordon: Oh, my lord. Cruz, rib eyes don't sit well in ovens.
- That's dangerous. - That has the potential of overcooking,
- and that would be a shame with a rib eye... - What a shame.
...As beautiful as that.
Now, eva seems to be in the zone.
Daphne: I'm really glad to see her bring that ricer out.
- So we're not gonna get gluey potatoes. - Gordon: No.
We'll get beautiful, light, fluffy ones.
So we're down to two minutes to go.
Last two minutes. Let's go.
Here we go, guys. Finishing touches.
- Come on, ivy. - Ooh, looking good!
Judges: Ten, nine, eight,
seven, six, five, four,
- three, two, one. - Aarón: That's it.
Gordon: And stop. Hands in the air. Well done.
Daphne: Great job, you guys.
Well done. Now for the most important part of the evening.
We're gonna taste all of your dishes
to see who unfortunately is leaving the masterchef kitchen.
Right, let's start down in the front.
Grayson.
Grayson: I'm really proud of my dish.
Even though a'dan threw a curveball at me
and I didn't get the steak that I wanted,
I hope the judges see
that whatever they throw at me, I can cook perfectly.
So, grayson, what cut did you end up getting
and what did you make for us?
I ended up getting tri-tip.
And I made miso marinated tri-tip
with crispy rice cakes, sautéed bok choy,
and ponzu caramelized maitake mushrooms.
I think the cook on the steak looks so textbook.
Gordon: Shall we?
The steak, while perfectly cooked,
is lacking some interesting flavors,
something to bring it to that next level.
The steak, ironically, considering you didn't want it,
is cooked beautifully,
but you could've played with a spicy asian mustard style sauce
to boost flavor of miso glaze that you had.
I just think that you're missing a couple of those flavor boosts
that are so important in making a dish feel like the top six.
And if it feels like we're being tough right now,
it's because this competition is getting really tight.
Grayson, you know, I've come to absolutely admire
what you've done in this competition.
I'm gonna be honest with you, young man. I'm unimpressed.
I think it's the wrong kind of glaze.
- Okay. - A miso glaze is more of a fish glaze.
And you'll never find rosemary anywhere near asian cooking.
Thank you.
- Thank you. - Good job, grayson.
- It's okay, grayson. - Good job, grayson.
Molly, please, let's go.
Good job, molly!
The judges are expecting a perfect cook from me
because people know that I am the grill master.
And if I don't have this filet cooked the way I want it,
it'll be super embarrassing.
Molly, describe the dish, please.
Today I've made for you a filet mignon
with creamed spinach, crispy onion rings, in a béarnaise sauce.
So, visually it looks a little bit unfinished, molly.
I'm just concerned about seeing, you know, an hour of work here.
- It just looks sparse. - Shall we?
The temperature, molly, what have you gone for?
I've gone for medium rare.
- So, let's see. You said medium rare? - Yes, chef.
Our survey says...
- The temperature, molly, what have you gone for? - I've gone for medium rare.
So, let's see.
Our survey says...
I thought I'd never say this to you.
Your steak is overcooked.
Now, the creamed spinach doesn't look very creamy. Why?
I think I overcooked it, chef.
The good news is that you still know how to salt perfectly.
All the things that you've carried with you from the countless times
we've seen you cook meat perfectly are here.
It's just that it went too hard too fast,
and probably too early on.
Aarón: Yeah, molly.
It's hard to overlook all of the execution flaws in this,
'cause it's the filet mignon.
It's overcooked and over-seared,
and the only relief that I find on this dish
is from the seasoning and that béarnaise.
Be honest with me. Is that the best you can do?
- No, chef. - Thank you, molly.
- It's okay, molly. - Good job, molly!
- Okay, molly? Hey. - Okay.
- Shh. - It's okay.
Molly: You know, I'm really defeated.
I'm just trying to take some deep breaths right now,
because it's not over.
I just really want to stay in this competition.
Eva, please bring us your dish.
Please tell us what you made.
Today, I've made for you
a flank steak with pureed potatoes,
a ratatouille, tomatoes, and a white wine sauce.
- The hero tonight is what? - Steak.
Steak, that's cooked beautiful. Let's get that absolutely clear.
It's nice and pink. It's seared on the outside.
- I can't wait to taste it. - Thank you.
What was the seasoning on the steak?
I did rosemary, salt, and pepper.
Okay, so, beautifully cooked.
And the tomatoes, for me, were an absolute highlight.
It needs some more salt, I think, but you're really showing us
what a confident cook you can be and how you can bring in
some of the influences that you have at home.
You know, white wine sauce with steak is kind of a miscue.
Red wine is more appropriate.
But, yeah, everything else on there is rocking and rolling.
I think it's delicious. Each and every week you're getting better
and stronger, listening, and I love this dish.
- Good job. Thank you. - Thank you.
- Good job, eva. - All: Good job, eva.
Please, make your way down, miss ivy.
- Good job, ivy. Whoo! - Good job, ivy!
- Describe the dish, please. - It is a flat iron steak
with a romesco sauce,
crispy fingerling potatoes,
and grilled veggies.
The sear on the steak looks beautiful.
I love that. Shall we?
And the idea is taking a slice of the crispy potato.
My goodness. It's stacked.
- It's a big bite. - Mm-hmm.
The actual steak you've nailed. That's the hero. Delicious.
Romesco sauce, beautiful.
Broccolini, just a little bit bland.
The dish shows great confidence.
The romesco sauce itself, delicious.
There's so much of that
smoky heat coming through there that I love.
The hero today was the steak, and that's what you nailed.
- Great job. - Thank you.
All: Good job, ivy.
Next up, liya,
please come down.
- Good job, liya! - Good job.
Okay, liya, tell us what you made for us tonight.
So today I have a soy skirt steak
with charred corn and also a vegetable tempura.
You're starting to cook like an adult in a big way
because that dish looks fantastic.
I cannot wait to get in there.
Should we dig in?
Moment of truth. Ready?
Get a little of that sauce, a little of that corn.
I don't want to inflate your head too much this round,
but this is by far the most delicious dish we've tasted from you so far.
- Thank you. - Aarón: It makes me change my perspective
on how to cook skirt steak, you know?
Because skirt steak for me is carne asada.
And you have changed my mind
on how it should be cooked and how it should be marinated.
- So, congratulations on that. - Thank you, chef.
Very rare you get a steak glazed that well
and still cooked beautifully inside.
There's chefs watching this tonight
that would love to know how you glazed that
and cooked it beautifully because it's a winner.
- Amazing. - Thank you.
- Boy. - Daphne: Wow.
Good job, liya!
Aarón: The final dish that we would like to taste,
cruz, por favor.
- Good job, cruz! - Good job, cruz!
All right, cruz, please tell us what cut of steak you got
and what did you make with it?
I got a rib eye, and today I made
a grilled rib eye with green beans,
potato gratin, and a horseradish cream sauce.
Listen, I'm really nervous.
You did something tonight that scared me.
You stuck the rib eye in the oven.
Do you see all this fat here?
You can't cook that fat in the oven.
And so the fat doesn't render,
the steak gets dry, but more importantly,
it turns gray.
But the big question is is it overcooked?
Aarón: Cruz, so, ideally medium rare, right?
- Yeah. - That's a medium well,
and that's a shame.
Cruz, here's the good news.
You seasoned the steak beautifully.
But your choosing of putting that steak in the oven
has an off-putting texture and flavor.
So that right there is a disappointment.
What does au gratin need desperately?
- Potatoes. - And what else?
Oh, I forgot to put the cheese.
Yeah, I think we all know the steak wasn't perfect.
But I love that you used fingerling potatoes
and the green beans are tender.
And there are things on this plate you can be proud of
and things on this plate that you'll definitely never make that same mistake again.
The meat's overcooked, and it's just not the correct way of cooking a rib eye.
And the gratin needs the cheese.
So, I think you could've done better.
Thank you, cruz.
Miss daphne, aarón, and myself have some serious talking to do.
Please, give us a moment.
Cruz: I made a terrible mistake,
but I don't want to go home
because I want to keep cooking my heart out.
Let's talk about the three best ones first.
- Liya's in that, clear. - Gordon: Liya, extraordinary.
- Daphne: Ivy, and eva's dish was delicious. - Gordon: Ivy and eva.
And then the bottom three. Cruz had one of the best cuts,
but he cooked both his steak and potatoes wrong.
Grayson, for me, that's the worst dish he's made.
Aarón: Expecting more from that.
And then you could look at molly with overcooking that filet.
I'm not even thinking about getting my recipe published.
At this point, I just want to stay in this competition.
- Gordon: Are we confident? - Aarón: Yeah, we're good.
- Gordon: We agree? - Aarón: Let's do it.
All right, everyone, tonight there can only be one winning dish.
Yes, only one person will win that amazing prize
of having their recipe featured on the
"beef. It's what's for dinner." website.
Millions of people are gonna see your recipe.
Aarón: And let's not forget,
you get to visit an official cattle ranch.
Now, the winning dish belongs
to one fortunate person.
And that person is...
Liya. Congratulations.
I am so excited that my recipe gets to be published
and I get to hang out with those cows.
I am so happy, and I just want to thank my dad
for everything that he taught me.
So, thank you, dad.
Now, liya's wasn't the only great dish out there tonight.
Ivy and eva,
you two both did an excellent job
and you are heading to the safety of the balcony.
- Congratulations. - Good job, girls!
- Daphne: Well done. - Good job, guys.
Gordon: Well done.
Right, now on to the bad news.
Cruz, molly, grayson,
please make your way down. Thank you.
Grayson: So, in the bottom three, I'm mad at myself
because I should've been able to work with that steak
and make a good dish out of it.
But I think I deserve to stay in this competition
because I take risks.
And if I am through,
this is just another learning experience.
Grayson, molly, and cruz, what a tough night.
It may have sounded easy,
but tonight was a tall order.
Grayson, tonight your dish just missed the mark.
Molly, your filet was overcooked
and over-seared on the outside.
And then we have cruz.
Your steak was way overcooked
and the gratin sounded like a great idea.
Unfortunately, forgot the cheese.
Grayson, molly, and cruz, this is very tough for us.
The person that will not be heading into the top six is...
Cruz.
I'm so sorry, young man.
Molly, grayson, please say good-bye to cruz
and make your way up to the top. Thank you.
I'm safe.
Oh, my gosh, it's-- I'm still so defeated,
because I know that I could've done better.
And I'm really sad that one of your friends goes home
that you've been with for weeks.
It's just super hard.
Cruz, we're gonna miss you.
You're one of the youngest
we've ever had in this competition.
You're fearless in the kitchen.
Promise me you're going to continue cooking.
- Yes. Chef. - Come on, let's have a hug, please.
I mean, I'm very proud of myself for getting top seven.
I mean, that is a very, very big deal,
and I feel like I've grown in this competition
because I've learned so much
because I've been gaining more experience in the kitchen.
Okay, what am I supposed to do with this?
I've baked before, but not like this.
- It's an octopus. - ( all screaming )
it's just a little crab!
And now I'm cooking like a boss.
What you have on that plate is delicious.
I don't even know what to say. I just think it's perfect.
- Thank you. - Are you nervous, cruz?
- A little bit. - You shouldn't be.
Because that right there, my friend, looks like heaven.
I'm still gonna cook my heart out
and I'll never forget it.
All: Bye!
- We're gonna miss you! - We're gonna miss you.
Gordon: Next time on "masterchef junior"...
Whoa!
I'm sure you can guess why you're all here.
Restaurant takeover!
Two teams of three.
...The top six cooks take on
their biggest challenge of the season.
- First tickets are up. - One scallops, one calamari.
- All: Yes, chef! - This plate was dirty.
You're rushing this process.
- We need to start scallops. - Gotta get another one on.
- Gordon: Who cooked this? - Someone will be going home.
Other way. Hot.
Gordon: ( bleep ). Ow.