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.