- 6/19/2025
MasterChef (US) Season 15 Episode 5,
MasterChef US Season 15 Episode 5,
MasterChef US S15 E5
#MasterChefUS
#PrimeUSTV
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MasterChef US Season 15 Episode 5,
MasterChef US S15 E5
#MasterChefUS
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Category
😹
FunTranscript
00:00The dynamic duos took on a dinner party challenge.
00:04Make sure you get that seer.
00:05I know.
00:06He's still rolling pasta.
00:07Let's go.
00:08Let's go.
00:09We're going fish, we're going meat.
00:10We're your vegan team, Gordon.
00:11Medic!
00:12You're good, Ryan.
00:13Keep doing the dough.
00:13Bro, I'm sorry.
00:14It's OK.
00:15Woo!
00:16This is the most stressful cook I've ever done.
00:18I'm feeling that restaurant-quality dish.
00:21Tonight's winning duo is Michelle and Zach.
00:25Congratulations.
00:26And you're going to receive a huge advantage
00:28in the next challenge.
00:30This tastes like pasta that was sautéed
00:32in leftover popcorn and butter.
00:34It's a bit of a letdown on the burger.
00:35This dish is an epic fail.
00:37There's no teamwork here.
00:39The duo leaving MasterChef tonight is Kevin and Trey.
00:46Tonight, the first mystery box of the season.
00:51One box is sweet, one's spicy.
00:53Michelle and Zach, since you won the challenge last time around,
00:55you get to select a protein for each duo.
00:59All right!
00:59As a vegan, this is my worst nightmare.
01:02Let's go!
01:02Woo!
01:03I cannot believe I'm freaking cooking a chicken.
01:05Get a grip.
01:05I'm sweating today.
01:06It's really clear who they're gunning for.
01:08That means they're afraid of us.
01:09Yeah.
01:10Yeah, mom.
01:11Oh, that's good.
01:12I think it's your worst performing dish.
01:14We can't digest that.
01:15You're going home.
01:16What a shame.
01:17What a shame.
01:30This is exciting tonight.
01:32Can't wait.
01:33Their very first mystery box challenge of the season.
01:37Yes.
01:38Two is better than one.
01:39We are in for a treat.
01:40We are in for a treat.
01:41Woo!
01:42Oh, man.
01:44Yeah!
01:45Yeah!
01:46Good evening, everyone.
01:48Good evening, everybody.
01:50Mystery boxes.
01:51Two of them.
01:53Mystery boxes.
01:55And two of them this time.
01:57Oh, my gosh.
01:59The elusive mystery box.
02:01What's underneath the box is the same things.
02:03It's something different.
02:04You have no idea what to expect, but bravo, master chef.
02:08Yeah.
02:10Throwing those curveballs.
02:11Oh, my God.
02:12I wonder what's underneath.
02:13I know.
02:14Well, as you can see, tonight, you face your first mystery box
02:19challenge of the season.
02:21And there's two of you.
02:22So we figured we'll give you two mystery boxes.
02:25Tonight, it's your job to take whatever ingredients
02:29are under your individual boxes and combine them
02:32into one cohesive MasterChef-quality dish.
02:36OK.
02:37Right, shall we?
02:39Yes.
02:40Yes.
02:41On the count of three.
02:42Oh, my God.
02:43One.
02:44I'm scared.
02:45Two.
02:47Three.
02:48Lift.
02:49Ah-ha-ha-ha!
02:51Yes!
02:52Ooh!
02:53Oh, hell yeah.
02:55It's totally spicy and sweet.
02:57Right.
02:58In front of you, one box is sweet and one box is spicy.
03:03Under the sweet box, there are ingredients like maple syrup,
03:07fresh cherries, and chocolate.
03:09The spicy box has ingredients like horse relish, mustard greens,
03:14and even Carolina reaper peppers.
03:16Ooh.
03:17Even though those ingredients may seem worlds apart,
03:20it's your job to take at least two of those ingredients from each box
03:24and make them seem like they're natural partners.
03:27OK.
03:28OK.
03:29Now, I'm sure you notice that those boxes are missing a protein.
03:33Yeah.
03:34So please come down to the front and take a look at the selection
03:38of proteins.
03:41Oh, my God.
03:42We just barely survived the last elimination.
03:46Oh, no way.
03:49And now Gordon and Joe are rolling out that mystery table of meat.
03:53Octopus.
03:54So as the vegan team, this is probably my worst nightmare.
03:59In front of me are 11 unique proteins.
04:03We've got fresh snapper caught first thing this morning.
04:06Incredible prawns.
04:07Octopus, come on.
04:09Cod, scallops, incredible chicken legs,
04:13pork tenderloin, venison loin, beautiful duck breasts.
04:18Take a look at those short ribs.
04:19And of course, that Rolls Royce cut, that filet mignon.
04:25Right, Michelle and Zach, since you won the challenge last time around,
04:28now you have a huge advantage tonight.
04:31Ah!
04:32You get to select a protein for each duo.
04:36All right.
04:38Both of you, step forward, please.
04:40Having this advantage is huge.
04:41We have a leg up on everybody else,
04:44so we need to make sure we're using it wisely,
04:46and we're prepared to do that.
04:48Bryce, let's start with Courtney and Darcy.
04:50What are you thinking?
04:52They don't cook with meat that often.
04:54So instead of giving this protein to others who are familiar
04:57and not able to do something amazing really easily,
05:00we're going to give them chicken.
05:01OK.
05:02I'll take it.
05:03OK.
05:04They don't do it often, so we figured they'll be the ones to screw it up.
05:07Wow.
05:08Chicken for the vegan team.
05:10For Javier and Azu, we're going to give them the venison.
05:13Oof.
05:13That's a tough one.
05:14OK.
05:15Venison has to be medium rare.
05:18But if you overcook it, you are in trouble.
05:21So this is tricky.
05:23We wanted to keep them away from the seafood,
05:24so venison was one to give them that they might struggle with.
05:27Absolutely.
05:28Now, the competition definitely has started.
05:32Game on.
05:35Next, Tonya and Kate, what are you thinking?
05:38Well, they're a little landlocked out there in South Dakota,
05:42so we're going to give Tana and Kate the scouts.
05:46OK.
05:47Wow.
05:48Our strategy is to give them things that we know
05:51that they're less familiar with.
05:53Pork tenderloin.
05:54Or contestants that we know tend to overthink a little bit
05:57and, like, give them something simple.
05:59Joel and Adam.
05:59Cut.
06:00They're just going to overcomplicate it.
06:02Ricky and Ashley made steak last week,
06:05so we're going to give them the filet again.
06:08Because I'm wondering, can they continue
06:09to impress with steak or not?
06:11Wow.
06:11Do it, baby.
06:12Right.
06:13Julio and Rachel, what are you thinking?
06:15We think they're tough competitions,
06:16so we're going to give them some octopus.
06:20We're happy with this.
06:21Yes.
06:22Going to be the best octopus of your life.
06:25Right.
06:25Next.
06:27We're going to give Jesse and Jessica the prawns today, chef.
06:30OK.
06:30We are elated.
06:32Wow.
06:33We cook shrimp, like, every other day, honestly.
06:38I'm not sure that Zach and Michelle know
06:39that we're from New England.
06:40I'm not sure if they heard our accents.
06:42They think we're from Jersey or New York or whatever.
06:45But, you know, we're from Boston, and the water's right there.
06:49So we're so excited about this.
06:51Can I redo that?
06:52Yeah.
06:53I'll do something with the stock.
06:55Definitely, 1,000%.
06:57OK.
06:58Yvonne and Tina short ribs are difficult with the short amount
07:02of time, so we're going to give them the short ribs.
07:04Tina, when was the last time you worked a pressure cooker?
07:07I don't use the pressure cooker at all.
07:10There's no way they're going to cook in 60 minutes
07:12without a pressure cooker.
07:13OK, sir.
07:14OK.
07:14I'm not asking you.
07:15I'm telling you.
07:16They need to go in.
07:17OK.
07:18Pressure cooker, pressure cooker, pressure cooker.
07:21I don't want to use that pressure cooker.
07:23I don't know how.
07:24I don't want it.
07:25And finally, Kayla and Ryan, Kate, we've got the difficult duck
07:29breast or a delicious snapper.
07:31Which one do you want?
07:33Either way you put us, we're going to kill it.
07:35You get the snapper.
07:36Happy with that?
07:37I'm happy.
07:38Well done.
07:39That leaves you with a duck.
07:40Duck is something we've been cooking a lot lately.
07:42You can do so much with the honey and the cherries
07:45and, you know, to make a nice sauce for that.
07:47Good job.
07:48Really good job.
07:48OK, guys, you will have one hour
07:54to take the ingredients from your mystery boxes
07:57and make them come together in harmony.
08:00The duo that cooks the best dish will receive
08:02a special advantage in the next challenge.
08:05Whoever cooks the worst dish will be eliminated tonight.
08:08Heard.
08:10Right.
08:11Excited?
08:12Yes.
08:13Good.
08:14Then your time starts now.
08:18Let's go.
08:18Woo!
08:23I love the way they still hold hands.
08:25I know.
08:26They're so cute.
08:27It's like Joe and I after 15 seasons.
08:30Kind of make sure we have enough potatoes.
08:32Yeah.
08:34This came?
08:35We're actually pretty pumped for the mystery boxes,
08:37because this is the way we cook at home.
08:39Sometimes you just open the fridge, see what's in there,
08:41and go, all right, let's make a meal out of that.
08:43I'm going to start on the spice rub for the fish.
08:46So Zach and Michelle gave us cod,
08:47and they probably think that we can't handle a delicate
08:50ingredient like that fish.
08:52But we're going to take what we know as far as southern cuisine
08:55and elevate it.
08:56So cod is the perfect platform for that.
09:00All right, making the stuff for the braise.
09:02My man.
09:03Sweet and spicy, we got this.
09:05We got this.
09:06Rock and roll.
09:10Perfect.
09:11Cannot believe I'm freaking cooking a chicken.
09:14I know.
09:15We got this.
09:16We're doing good.
09:17Yeah.
09:18You got the stock?
09:19The stock is right there, right there.
09:21This freaking thumb is wet with lime.
09:24You got it.
09:25You're doing good.
09:26OK, I need this clean, please.
09:29I'm coming.
09:30Relax.
09:30You're starting to be very busy.
09:32OK, OK.
09:33I am trusting you.
09:34You have to trust me, too.
09:35OK, OK.
09:36Well, these prawns were absolutely a gift to us today.
09:39So we're going to get stock out of them.
09:41A little miropa, a little chicken stock.
09:43After that, we're going to do a little carrot and ginger
09:45puree, some braised mustard greens.
09:47I'm not sure if they thought this was a curveball,
09:49but we're very happy to get them.
09:51In the audition battle, Zach and Michelle inched us out.
09:54So we're here to prove that it wasn't a fluke,
09:56that we came back and won the redemption round,
09:58that we are one of their top competitors.
10:00And we're here to stay.
10:02We're going to get this this time around.
10:03We're going to be up there.
10:04We're going to be up top right there.
10:06Absolutely.
10:08Perfect.
10:09Do you guys have cilantro?
10:10Yeah.
10:11You're welcome.
10:13Zach and Michelle gave us a filet mignon.
10:16We're actually not too mad about it because it reminds us
10:19of something growing up.
10:20These are going on.
10:22On special occasions, we'd get fried rice with a filet mignon.
10:25So we're thinking of throwing some of these different sweet
10:27and spicy flavors into this dish and hoping that it works out.
10:31I think you'd be crazy if you're mad about getting
10:33a filet mignon.
10:34We just got to nail it.
10:36First big mystery box challenge of the season.
10:38Sweet and spicy.
10:39Get it right, it's a marriage made in heaven.
10:41We're testing their culinary instinct.
10:44Can they get on the same page and get these opposite
10:47ingredients together?
10:48But this can be a good salad.
10:49Maybe, maybe.
10:50Let's see a time what allow us.
10:52So many variables today.
10:53Sweet, spicy, unknown protein.
10:56This is going to show us how experienced or unexperienced
10:59they really are.
11:00Mm-hmm.
11:02Oh my god, it's frickin' using chicken stock.
11:05Let's talk about Zach and Michelle's advantage.
11:08There was a lot of strategy going on.
11:10It's really clear who they're gunning for.
11:12Julio and Rachel by giving them the octopus.
11:15You got Hazu and Javier with the venison.
11:17And decadently Tina and Yvonne with the short rib.
11:20But the duck, you're saving the hardest protein for yourselves.
11:24Was that the smartest move?
11:25No.
11:26A lot of variables in the duck in the master chef kitchen.
11:28You have to render the fat, and you can't overcook it.
11:30You don't need to raise the challenge on yourself
11:34by making those kind of decisions.
11:35Exactly.
11:36Trying to figure out what time I should get my duck on.
11:38Probably sooner than later, yeah?
11:40Let's go.
11:42We are 10 minutes gone, 50 minutes remaining.
11:47Let's go.
11:48Woo!
11:49Um, I need to start getting everything for the rice on.
11:52What are we going to do with the short rib?
11:53I don't want to use the pressure cooker.
11:55Please, trust me.
11:56You ordered the rice for me?
11:58Yep.
11:59I need that rice going.
12:00Last week, getting a top three dish was amazing.
12:03But today, Zach and Michelle gave us the short ribs.
12:06They knew it was a tough protein to cook with an hour.
12:10This is pressure.
12:11But I know we can thin, slice that meat to make them tender.
12:17Yvonne and Tina, tell me about the dish.
12:18What are we doing?
12:19We're doing a Korean-style grilled short rib.
12:22We're marinating it with apple and pineapple.
12:24And hopefully, the enzymes break down the meat
12:26and make it all tender.
12:27Nice.
12:28And we're doing a radish and green onion kimchi.
12:30Who's going to be cooking the short rib?
12:31I will be grilling the short rib.
12:33Just not a big fan of the pressure cooker.
12:34You don't want to use it?
12:35She's never used one.
12:36I've used one, like, once.
12:37So, yeah, we try to lean more on what we know.
12:40Gotcha.
12:41Just be careful.
12:42There's a lot of fat that needs to be rendered down.
12:44And it'll be rubbery.
12:45So get that pan smoking hot.
12:47Yes.
12:48Yes, Chef.
12:48I'm definitely scared that we're not following Gordon's advice.
12:53Because if that meat is not tender,
12:56we're going to be in the bottom three.
12:58A little more salty.
13:00And I'm putting my trust in my Aunt Tina.
13:03But I'm a little bit scared, for sure.
13:05I understand Gordon wants us to be in the pressure cooker to make it tender, but I will make it tender.
13:12I think I'm not wearing my boots, or I'll be shaking and I'm...
13:2245 minutes to go.
13:24Come on, guys.
13:25Whew.
13:26Whew.
13:27It's time flies in here.
13:28Fire in the hole.
13:29Oppa!
13:30Whoo!
13:31We good with time on this duck?
13:34You good?
13:35You good?
13:36Yep.
13:37Hey!
13:38Hi, Tiffany and Michelle!
13:39Hi, Tiffany and Michelle!
13:40Hi, Tiffany and Michelle!
13:41Hi, Tiffany and Michelle!
13:42The winner's over here!
13:43We're hoping to do it again.
13:44So we were surprised that you went for the duck.
13:48We were surprised.
13:49I love duck, but most people don't cook duck properly.
13:53Okay.
13:54So, what are you making?
13:55So a crispy skinned duck with a cherry red wine sauce.
13:58Duck fat mashed potatoes, and on the sweet side, we're using the cherries, the honey, and the chambord.
14:05Okay.
14:05The spicy, we're using the dried chilies, the ginger, and also the mustard greens.
14:09All right.
14:10So this is something you make at home?
14:11Duck is, yes.
14:12We do make duck at home.
14:13Yep, it's one of our favorite things to make.
14:14Okay, good.
14:15Yep.
14:15Is there anybody that you're thinking you wouldn't mind seeing them leave right now?
14:19I'm a little scared of Julio and Rachel right now.
14:22They seemed a little too confident about that octopus.
14:25Hey, you gave it to them.
14:26So, right, exactly, because we thought it would send them home.
14:28So, you know, we wouldn't be mad if that happened.
14:31Okay, okay.
14:32So far, the pupo's going.
14:34Yes.
14:35The picos are about to be done.
14:36Beautiful.
14:37I'm working on the potatoes right now.
14:39Julio and Rachel.
14:40Yes, Chef.
14:41Tell me about the dish.
14:42What are you doing?
14:43Chef, we're doing pan-seared octopus.
14:45Right.
14:46Then we're going to do patatas bravas with bell peppers.
14:49Salsa and some pickled apples and reddish.
14:51Apples and reddish.
14:52Love that.
14:53How are we feeling, because you got dealt, I think, one of the toughest.
14:54I know.
14:55Chef, but we feel good, because that means they're afraid of us.
14:57Good?
14:58Yes, Chef.
14:59The very best of luck.
15:00Coming up to halfway, guys, yes?
15:01Thank you so much, Chef.
15:02Good luck.
15:06I love you, bees.
15:07Thank you for your service.
15:08Yeah.
15:09Zach and Michelle gave us scallops, and we're honestly pretty excited about it.
15:14We are making scallops on top of a cilantro lime rice with a mango and pineapple salsa.
15:20Zach and Michelle know we don't have fresh seafood where we're at, so I know they're trying
15:26to make it a little bit tricky, but it's all right.
15:29The tables will turn.
15:30We'll get our chance.
15:33My inner carnivore is alive.
15:36I've been cooking with a vegan for far too long.
15:39I'm not there yet.
15:41Halfway, guys, 30 minutes gone, 30 minutes to go.
15:45OK, 30 minutes.
15:47This isn't reducing as much as I, I mean, it tastes good.
15:51OK.
15:52Just keep letting it go.
15:53Yeah.
16:01Did he make a face?
16:02He didn't say anything.
16:03It is intense to cook under this kind of pressure.
16:09Big night.
16:10A lot is riding on this challenge.
16:12Someone's going to be going home.
16:14Duck is, uh, good.
16:16Good.
16:16Zach and Michelle chose to do the duck fries.
16:20They feel comfortable.
16:21They really want to show us what they can do.
16:23A lot of variables in the duck.
16:24You have to render the fat, and you can't overcook it.
16:26It looks easy, but it's not.
16:28Another big advantage tonight, if they get that right, get it wrong.
16:30You're in trouble.
16:31Absolutely.
16:33How you doing?
16:33Good.
16:34OK.
16:35Doing good, OK?
16:36I think it was a bit of a mistake with the short ribs for Tina and Yvonne.
16:41They are not going to use a pressure cooker.
16:43What they've done is they've shaved the short ribs and literally just seared it.
16:46Korean barbecue.
16:47Like bulgogi.
16:48Yeah, exactly that.
16:49That's going to be the dish in the night.
16:51If they don't overcook it.
16:56Now, Rachel and Julia were given the octopus.
17:00That's a tough one.
17:01It's very easy to overcook, and then it becomes rubbery.
17:04Are we slicing this?
17:06And so they're going to braise it in that pressure cooker, then char it.
17:10If you know how to do it, then you can make a great dish.
17:13If you've never cooked raw octopus before, it's a very challenging protein.
17:17Sure.
17:18Take a second.
17:19Hold up.
17:19Let's think about what we're doing.
17:20Why don't we sear it, and then we slice it?
17:23We try to maintain a positive mindset, but when you're cooking in the MasterChef kitchen,
17:33anxiety starts building up, doubt starts to build up, and it's nerve-wracking to watch
17:39that clock tick down.
17:40But isn't this, like, going to be overcooked, and that's going to be a little under?
17:43Because, look, this is very thin compared to this.
17:47Are we butchering too much this?
17:49I'm getting worried right now.
17:5345 down.
17:59We have 15 minutes remaining.
18:00Last 15.
18:01Come on.
18:02Woo!
18:0215.
18:03Hard.
18:04I hate that they're just falling apart, the tentacles now.
18:08Ricky, Ashley.
18:09How are you?
18:11How has it been working with your brother here?
18:13This is probably the most time I've spent my brother in, like, eight years, so it's a lot
18:16of fun.
18:16Nothing like cooking bringing us together, right?
18:20Okay, so who's doing the steak?
18:22He is doing the steak.
18:22I'm doing the steak.
18:23Wow.
18:24Okay, so a spice rub on the filet?
18:26Interesting.
18:27When you're working with a filet, make sure you don't overseer.
18:30You want it really nice and golden brown.
18:32Yes.
18:33Make sure you just pay attention to it.
18:35Okay.
18:35Good luck, y'all.
18:36Thank you, Jeff.
18:36Appreciate it.
18:39One minute?
18:40Si, por cada ladito.
18:42One minute.
18:42Echale, echale.
18:44Do you want me to strain these at all?
18:46All right, I love it.
18:47Searing the shrimp at the last minute.
18:48Yes.
18:49The way it's supposed to be done.
18:50Yes.
18:50Jess and Jesse, did you season the shrimp?
18:53Absolutely.
18:53With authority.
18:54A little hot paprika and authority with some shrimp, exactly.
18:56And what's this?
18:58Some mustard greens, a little white wine, and some lemon for acidity to cut through that
19:02bit of nuts.
19:02What's this?
19:03Those three components?
19:03Carrot puree.
19:03So carrot, apricot, and apple with a tiny bit of maple.
19:11It's good.
19:12It's sweet.
19:13Before you put it together, you've got a lot of sweet on sweet.
19:17Okay.
19:18Think about that.
19:19Balance.
19:20We're down to the final 10 minutes, guys.
19:22You good?
19:22You good?
19:23Yeah.
19:24Love that sound.
19:25Behind.
19:28Azu.
19:29Hi, Che.
19:29Good to have you.
19:30What is the dish?
19:31Okay, we have the venison loin with the smashed potato and one beaux rouges sauce.
19:38So, mashed potatoes, beaux rouges.
19:41That's fine, right?
19:41It's very minimalistic.
19:42It's got nothing green on here.
19:43That's Javier's call, Chef.
19:45No, no.
19:45You can't just stick venison and mashed potatoes on a plate.
19:48You're going home.
19:49That's it.
19:51What's happened here tonight?
19:51I can do a little salad.
19:53We're going to stay.
19:53We're going to stay.
19:54We're going to stay.
19:55Can I go, man, please?
19:55Get a grip.
19:56Get a grip.
19:57Mashed potatoes and venison.
19:59Oh, my God.
19:59A little bit of salad.
20:01A little bit of salad.
20:02Where's the salt?
20:02Where's the salt?
20:03Back there.
20:05We have now five minutes remaining.
20:08You got it.
20:09A little bit nervous.
20:10It's not going to lie.
20:12Super delicado.
20:13No, no, no, no te preocupes.
20:14Asà como está.
20:15Delgadito.
20:16Tres, tres.
20:17Javier and Azu at opposite ends.
20:20Oh, my God.
20:21And then on top of that, there's not much going on.
20:24Let me have it.
20:25Leave me alone.
20:26Okay, don't worry.
20:27They got mashed potato, venison, beurre rouge.
20:30Nothing green.
20:31That's it.
20:32Oh, God, please help me.
20:35So a beurre rouge is very, very risky because you have a beurre blanc, which is already difficult
20:39enough without breaking it.
20:41You're adding more sugar and more acidity with the red fruit.
20:44Yeah.
20:44I want to see that come together.
20:46Wow.
20:47Okay, let's go.
20:49Yes.
20:50Okay, we are good now.
20:50Ricky and Ashley were dealt.
20:53The filets, they have a lot of flavors.
20:57There's a lot of sweet.
20:58There's a lot of spice.
20:59And they coated that filet in a spice rub.
21:02They definitely need time, so we're keeping them in there.
21:04But if there's one thing a filet mignon doesn't need, it's spice.
21:07Also those spices, when they're super fine like that, the last thing you do is coat a protein
21:10because they burn instantly.
21:12Yep, we need another minute.
21:14Another two minutes.
21:14Another minute and a half.
21:16Three minutes.
21:17Final three minutes.
21:19Where's the vinaigrette?
21:20It's right here.
21:21Put it together.
21:21Put it together.
21:23We're going to have to wait until the last second.
21:25Right at two minutes, I'm straining this.
21:29Medium breath?
21:29Yes, yes, yes.
21:30It's good?
21:31They're probably like a little more medium than I like them.
21:34Slicing into the duck, I'm feeling a little nervous about the unevenness of the sear and
21:39the rendering on all of the pieces.
21:41All right.
21:42Getting everything together in the way that we had envisioned it is a lot easier said
21:48than done.
21:50They're not going to get very much greens on a plate.
21:5290 seconds to go.
21:54Grab the sauce.
21:55Yep.
21:55All right.
21:56Rolling, baby.
21:58All right.
22:00What about the sauce?
22:01Sauce is going over the shrimpies?
22:02Yep.
22:03My hands are shaking.
22:05Come on, Nirvana.
22:06Let's go, let's go.
22:08Oh, my gosh.
22:09Woo!
22:11Perfecto.
22:1230 seconds to go.
22:14We're good.
22:15Let's go.
22:16Come on.
22:16The pickles, the pickles, the pickles.
22:18Right here.
22:18I got the pickles.
22:20Oh, is this pretty or is this?
22:22We're good.
22:23Okay.
22:24This is good, right?
22:26Five, four, three, two, one.
22:31Hands in the air.
22:32Don't be mad at me.
22:37Don't be mad at me.
22:38You happy with it?
22:40It could have been cleaner.
22:42The flavors are there.
22:43A couple of things went a little bit wrong.
22:45We really start to disagree.
22:47I believe that I'm trusting in him, but I don't think that he's trusting in me.
22:53Well, they're not the prettiest.
22:55When the time's up, we immediately feel disappointed with ourselves.
22:59What's that rendered on that one?
23:00Not quite all the way.
23:02We tried steering the hardest proteins to our toughest competition, but I am looking around
23:07at the kitchen, and our best-laid plans might have blown up in our face.
23:12It's delicious.
23:13It's delicious.
23:14Yeah.
23:14What a awesome cook.
23:16That was intense.
23:17Oh, my gosh.
23:19Hopefully, the choices we made don't send us home.
23:22Oh.
23:33Tonight's challenge was to combine that sweet and that beautiful save element
23:37with the proteins that Michelle and Zach had appointed for you all.
23:42It's time to find out which duos are in the top three, and sadly, which are in the bottom three.
23:50Not this time.
23:51But first, we need to take one last look at all of your dishes.
23:54Shall we?
24:00Darcy and Courtney.
24:01Hi, Joe.
24:02Hi, Shots.
24:02Hey, there.
24:03So, a chicken for a vegan.
24:05Yeah.
24:05The Israeli couscous, was it spicy or sweet?
24:09Sweet.
24:12This is the barouche, which is butter sauce.
24:16Yes.
24:16Yes, sir.
24:16Hmm, okay.
24:18I'm just going to stay calm.
24:20When the judges come around, it feels like there's sharks that are about to attack.
24:25Hello.
24:26Zach, Michelle, I wasn't expecting this presentation.
24:29The plating is a little messier than intended.
24:31You think so?
24:32So, you really can't run or hide from them.
24:35You just kind of have to stand there and take it like a champ.
24:38Do you put the spice on the filet?
24:40Yes, chef.
24:41It'll taste well.
24:43Is that the kind of cereal you were looking for on the shrimp?
24:45Uh, yes.
24:46You especially never know what Joe is thinking.
24:48I think he only has one face.
24:50What's that?
24:51Salsa roja.
24:52Salsa roja with a salsa rubbed pepper.
24:54Mm-hmm.
24:55What's the heat?
24:58Hot paprika, jalapeno.
25:01Okay.
25:02Tina and Yvonne.
25:04Short ribs, huh?
25:05Yes, ma'am.
25:06You're confident in the choice to not use a pressure cooker?
25:09We're happy with it.
25:11Thank you, Joe.
25:12Thank you, Tiffany.
25:14Maybe hashtag middle?
25:16I don't know.
25:17Let's just manifest.
25:21Some outstanding dishes.
25:23Oh, my goodness, man.
25:24You got some flavor going on.
25:25Wow.
25:26It's good.
25:28The disappointments?
25:29Oh.
25:29Well, there's no spice in the dish, right?
25:31No.
25:31We want it spicy and sweet.
25:33We happy?
25:34Yeah.
25:35Yeah.
25:38Okay.
25:39Wow.
25:39What a night.
25:40Right now, we'd like to take a much closer look at the top three duos.
25:46The first dish, we were blown away because they showcased seafood with utter finesse.
25:52Please, please, step forward.
25:56Jesse and Jessica.
25:57Yes!
25:59Yes!
26:01We were middle of the road, last challenge, and tonight, we are showing the judges that
26:06that was a fluke and that this is us on a plate, and this is how you're going to taste
26:10for the rest of the competition.
26:12Describe the dish, please.
26:13We made the seared prawns with a sweet carrot and ginger puree, spicy shrimp and adouille
26:18and mustard greens.
26:20Wow.
26:21Visually, you deliver every time with such finesse.
26:24I can see with the naked eye how well those shrimp are seared, and it just looks like you've
26:29got that harmony across the sweet, spicy aspect.
26:32Thank you, Chef.
26:33How long did you cook the shrimp for?
26:35I cooked them for about two minutes on each side.
26:43Listen, the shrimp are cooked beautifully.
26:46You know, it's sweet, it's succulent, and you're done with the sort of spicy elements.
26:51It is beautiful.
26:52Well done.
26:52Thank you, Chef.
26:53Thank you, Chef.
26:53I am loving that carrot puree.
26:56It is just so gorgeous and delicious.
27:00I feel like you took this challenge together as a duo.
27:05So good.
27:06Thank you, Chef.
27:07Thank you, Chef.
27:07This dish is really interesting because we asked you to execute a combination of sweet
27:13and spicy, but you went beyond that because there's also salinity and acidity all in this
27:20dish.
27:20Great job.
27:21Thanks, Chef.
27:21Thank you, Chef.
27:22I think the biggest mistake of the night was Michelle and Zach for handing you these
27:26prawns in the first place, and you nailed it.
27:28Well done, both of you.
27:29Thank you so much.
27:37All right.
27:38The second dish that really impressed us tonight, please come forward.
27:42Rachel.
27:43Rachel.
27:44Rachel and Julia!
27:47Oh!
27:47Come here, come here.
27:49Come here, come here.
27:52Michelle and Zach, thank you for giving us that octopus.
27:55You've really underestimated us.
27:58We made seared octopus, con patatas bravas, spicy salsa roja, and sweet chambord pickled apples
28:06and radishes.
28:07Cooking octopus is difficult.
28:10Cooking octopus in 60 minutes is 10 times harder, but it looks so inviting.
28:15Thank you, Chef.
28:16Thank you, Chef.
28:16How long did you cook the octopus for?
28:19It was in the pressure cooker for about 15 minutes, and then we did a hard sear on the
28:24cast iron pan.
28:26This is so exciting.
28:28My goodness.
28:29Y'all brought it today.
28:30Yes.
28:31Yes.
28:31You're playing no games.
28:33I mean, the octopus is tender, seared crispy on the outside.
28:39But this is a delicious plate of food.
28:43Well done.
28:43Very nice.
28:44Thank you, Chef.
28:45It's an honor.
28:46So, this dish is a perfect example of what a balanced dish should taste like.
28:52This is better than the octopus in some of my restaurants.
28:55Wow.
28:56Better.
28:57Thank you, Joe.
28:58That's exemplary.
28:59Thank you, Joe.
28:59Bravo.
29:00It is delicious.
29:03However, I want more sauce.
29:05Tastes absorb the sauce.
29:06Octopus is desperate for moisture.
29:08But you've got the marriage right here.
29:10A bit like you two.
29:10Well done.
29:11Come on, guys.
29:13Amazing.
29:13Amazing.
29:17You want more bite?
29:20I think it's interesting.
29:21I always better.
29:21Okay, the last dish in the top three tonight.
29:27Please come forward.
29:32Tina and Yvonne.
29:39Zach and Michelle tried to trick us, but we made it to the top three.
29:45We've made a Korean-style barbecue short rib with radish, kimchi, and garlic rice.
29:52Fantastic.
29:53The beef looks crispy.
29:54The rice looks fluffy and nice.
29:55And for a one-hour kimchi, I'm really interested to see if it has that kind of spice that you would expect.
30:00How long did you marinate the ribs for?
30:02About 20 minutes.
30:04Mm-hmm.
30:08Sweet, check.
30:09Spicy, check.
30:11I love the beef itself.
30:13It is tender.
30:14But I do think you could have benefited from one more element of a sauce.
30:19Yep.
30:19But overall, this is delicious.
30:21Thank you, Tiffany.
30:23Look, the meat itself is kind of sweet and rich.
30:27The kimchi is kind of crunchy and soft at the same time.
30:31Flavors are pronounced, and the dish is unified in its theme.
30:35Great job.
30:35Thank you, Joe.
30:36Thank you, Joe.
30:37Listen, those short ribs just melt in your mouth.
30:39And just watching the way you were feathering the meat, cooking one sliver at a time, it's exceptional.
30:45Again, brush that with a marinade as it comes off.
30:48Yep.
30:48But both of you, congratulations.
30:50Well done.
30:57The man is good.
30:58Oh, I made before I think.
31:00I know.
31:01Wow.
31:01Right now, we need a very serious moment.
31:03Excuse us.
31:06No, they're the boss.
31:08You roll to the other side.
31:09They took the biggest risk.
31:11I agree.
31:12Very proud of you.
31:14You have an agreement?
31:15Yeah.
31:17Tina and Yvonne, Rachel and Julio, Jesse and Jessica, all of you cooked the best dishes
31:24of the night.
31:25But tonight's winning duo, congratulations goes to...
31:31Rachel and Julio.
31:46Oh, well done.
31:55And the good news is you've got a huge advantage in the next challenge.
31:59All three of you duos are safe from elimination tonight.
32:02All of you head up to the balcony.
32:03Well done.
32:08Thank you, Zach.
32:09Thank you, Michelle.
32:10We won the challenge.
32:13First challenge that we win.
32:15It feels so good.
32:17It feels fantastic.
32:19Amazing.
32:19Unfortunately, there were three duos tonight whose dishes didn't come together as we hoped.
32:28The first duo that we felt really did fall below our standards.
32:34Please step forward.
32:35I feel really worried because we forgot to work together and we make a couple of mistakes.
32:46We have our differences and it obviously showed in the dish.
32:49Right, please, describe the dish.
32:52Well, we make benison with sweet beurre rouge sauce, mashed potatoes and salad.
32:59So, I want to make one thing very clear.
33:01That's not a beurre rouge.
33:03Beurre is butter.
33:05Rouge is red.
33:06That's a berry compote.
33:08Okay.
33:08These three little pieces of fruit looks like it's just come out of my son's lunchbox.
33:13What a shame.
33:15Shall we?
33:15This challenge tonight was about the cohesiveness in these dishes.
33:26These elements don't even work together.
33:29This is a very heavy compote that is just super sweet.
33:34There's too much olive oil on the greens.
33:37Your venison, it is cooked beautifully.
33:39It's pink.
33:40But I think it's your worst performing dish.
33:42I'm not sure you actually communicated on what should we make as a duo.
33:49It's like, you do venison, I'll do the potatoes.
33:53And that's it.
33:54And it's just, it's not a dish that I'm enjoying.
33:58You certainly didn't do what we asked you to do.
34:00It's to create a cohesive dish that is balanced and unified.
34:06Thank you, buddy.
34:07Thank you, Jeff.
34:08Wow.
34:10None of it feels like it should be together.
34:11Okay, the next duo in the bottom tonight, please come forth.
34:19Ricky and Ashley.
34:21I'm disappointed because we know this doesn't represent all that we're about.
34:25We know we can do better.
34:26It's really important for us not to go home tonight.
34:28Yeah.
34:29We can just hope that all the flavors come together and the steak is cooked perfect medium.
34:34Tonight we made a spice rub filet mignon with dirty rice, a sweet chambord sauce, and slaw with radishes, mango, and pineapple.
34:45So, visually, this dish is a series of errors.
34:49The filet itself is overseared.
34:51And I don't think that creating a spicy component on a filet itself is the way to go.
34:56So, the use of the fruit, the cuts are all wrong.
35:00I mean, I can just see a duo really playing out of their league.
35:05Okay, shall we?
35:06Let's hope you've got the temperature right.
35:13So, it's medium.
35:14What a shame.
35:15How long were they in the oven for?
35:16I think it was about four minutes.
35:18Came out, they were a little under, so I threw it back in for another minute and a half.
35:21So, you can see just how it's sort of gone gray because it's been back in the oven twice,
35:26which is the worst thing you could ever do to a filet.
35:28Such a shame.
35:36So, tonight, it just didn't come together.
35:40You have the sweetness, but it's not balanced well.
35:43The sauce, I mean, we already have sweets, so I'm not sure why I need another sweet, right?
35:47Like, it doesn't work here.
35:48Okay.
35:49Yeah, sure.
35:49Listen, there's nothing dynamic on this plate.
35:51The mango is very strange, and the filet is just screaming for help.
35:55When you have a Rolls-Royce cut, it doesn't need rubbed in such ridiculous spice.
36:02What a shame.
36:03Thank you, Chef.
36:06Okay, it's time to taste the final dish this evening.
36:11This was a dish that we had really high hopes for.
36:15Please come forward, Zach and Michelle.
36:21The feeling right now is embarrassment, honestly.
36:23Knowing that we came in to this challenge with an advantage, and to be standing in the bottom three is hugely disappointing.
36:32So, it looked like your advantage backfired in more ways than one tonight, huh?
36:37A little bit.
36:38Yeah, that's for sure.
36:39Okay, please describe your dish.
36:41We made a crispy skin duck breast with sweet cherry red wine sauce, duck fat mashed potatoes, and spicy sautéed mustard greens.
36:51Zach, Michelle, you dictated the pace of tonight's challenge.
36:54You had it in your hands, and no one's asking you to go down the easy route.
36:58But when you cook a duck like that, and you've got that much raw fat, we can't digest that.
37:04I'd never send a plate like that in my restaurant.
37:06It's just a mess.
37:08Right now, I'm still thinking about the other proteins we should have picked.
37:13I'm calling myself a f**k.
37:19Zach, Michelle, I'd never send a plate like that in my restaurant.
37:23It's just a mess.
37:24I'm calling myself a f**k.
37:26Shall we?
37:29What fruit did you use in the sauce?
37:30Cherry, there's a chambord, red wine, honey, stock.
37:37It's quite shocking that you guys would produce a dish like this, really.
37:41The sauce doesn't even have the right consistency, and it's sweet and sticky like cough syrup on my teeth.
37:48Everything eats sweet.
37:50The greens, the sauce, there is no balance.
37:53And one of the things that I loved about your previous dishes was the balance.
37:58But the duck is well-seasoned.
38:00The flavor is great.
38:02Listen, the mash is delicious, but an expensive protein, right?
38:06And you did not do it justice.
38:08And right now, you may have one foot out the door.
38:14I like it.
38:15It's so bad.
38:17It's going to be cooked for 95% on the skin side down.
38:19It's just surprising.
38:20I've never seen such a fall.
38:23Yeah.
38:23I don't know what happens.
38:24I love you.
38:25I love you, too.
38:27Okay.
38:28You guys have given us a lot to think about.
38:30Please give us a moment to discuss.
38:35Well, hopefully, I see the ambition.
38:39And that saves us.
38:40We've got to just watch next week as they have their vintage and look where they are now.
38:46Let's talk about the venison with Alzu and Javier.
38:49It never synced.
38:51There was no harmony in the cook or the plate.
38:54And it just showed tonight.
38:56Ricky and Ashley, a disaster.
38:58They ruined the filet.
38:59Yeah.
39:00Zach and Michelle, duck not cooked right.
39:02Potatoes tasty, but together it was just so sweet.
39:07We in the greens?
39:08Yeah.
39:08Here we go.
39:14Zach and Michelle, Ricky and Ashley, Azu and Javier.
39:19Unfortunately for one duo, this is the last time you'll cook inside the MasterChef kitchen.
39:24We're all in agreement that the duo leaving MasterChef tonight is Ricky and Ashley.
39:33Oh, no.
39:37Oh, no.
39:40Seriously.
39:41It's been an honor.
39:42Have you enjoyed it?
39:43Come on.
39:44We can cook a lot better than what we showed today, which pisses me off.
39:48I know, but don't let that define you.
40:15Please place your aprons on top of your bench and make your way out.
40:19Thank you, guys.
40:20Give it up.
40:20Come on.
40:20Being eliminated definitely sucks.
40:28There's no other way to say it, but it looked like an amateur dish.
40:32You can't really hide it.
40:33Love you, Ricky, now.
40:36Thank you, guys.
40:36I think our big Italian, loud family, they're going to be proud of us.
40:42Love you, guys.
40:44They're not going to hate us because we had one bad dish.
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