- 6/21/2025
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
🎥
Short filmTranscript
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.
00:13Can't keep 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.
00:38The duo leaving MasterChef tonight is Kevin and Trey.
00:46Tonight, the first mystery box of the season.
00:51One box is sweet, one 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.
01:06I'm sweating today.
01:06It's really clear who they're gunning for.
01:08That means they're afraid of us.
01:09Yeah.
01:10Game on.
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.
01:17This is exciting tonight.
01:32Can't wait.
01:33The very first mystery box challenge of the season.
01:36Yes.
01:37Two is better than one.
01:39We are in for a treat.
01:39Good evening, everyone.
01:48Mystery boxes.
01:50Two of them.
01:50Mystery boxes.
01:51And two of them this time.
01:56Oh, my gosh.
01:58The elusive mystery box.
02:00What's underneath the box is the same thing.
02:02Is it something different?
02:03You have no idea what to expect, but bravo master chef.
02:07The bravo master chef throwing those curveballs.
02:10Oh, my God.
02:11Oh, I wonder what's underneath.
02:13I know.
02:14Well, as you can see tonight, you face your first mystery box
02:18challenge 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 are under
02:29your individual boxes and combine them into one cohesive
02:34master chef quality dish.
02:36Okay.
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.
02:46Three.
02:48Lift.
02:48Yes.
02:50Oh, hell yeah.
02:54Totally spicy and sweet.
02:57Right, in front of you, one box is sweet and one box is spicy.
03:03Under the sweet box, there are ingredients like maple syrup, fresh
03:07cherries, and chocolate.
03:09The spicy box has ingredients like horse relish, mustard greens,
03:13beans, and even Carolina reaper peppers.
03:16Even though those ingredients may seem worlds apart, it's your job to take at least two of those
03:22ingredients from each box and make them seem like they're natural partners.
03:27Okay.
03:27Okay, okay.
03:28Now, 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 of proteins.
03:39Oh, my God.
03:42We just barely survived the last elimination.
03:46No 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 nappa caught first thing this morning.
04:06Incredible prawns.
04:08Octopus, come on.
04:09Cards, scallops, incredible chicken legs, pork tenderloin, venison loin,
04:16beautiful 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,
04:29now you have a huge advantage tonight.
04:32You get to select a protein for each duo.
04:36All right.
04:37Both of you, step forward, please.
04:39Having this advantage is huge.
04:41We have a leg up on everybody else, so we need to make sure we're using it wisely and we're prepared to do that.
04:48Bryce, let's start with Courtney and Darcy. What are you thinking?
04:51They don't cook with meat that often, so instead of giving this protein to others who are familiar and not able to do something amazing really easily, we're going to give them chicken.
05:01Okay. I'll take it.
05:03They don't do it often, so we figured they'll be the ones to screw it up.
05:06Wow. Chicken for the vegan team.
05:09For Javier and Azu, we're going to give them the venison.
05:12Oof. That's a tough one.
05:14Okay.
05:14Venison has to be medium rare, but if you overcook it, you are in trouble. So this is tricky.
05:22We wanted to keep them away from the seafood, so 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, so we're going to give Tana and Kate the scouts.
05:46Okay.
05:47Wow.
05:48Our strategy is to give them things that we know that they're less familiar with.
05:53Pork tenderloin.
05:54Or contestants that we know tend to overthink a little bit and, like, give them something simple.
05:59Joel and Adam.
06:00Cut.
06:01They're just going to overcomplicate it.
06:02Ricky and Ashley made steak last week, so we're going to give them the filet again.
06:08Because I'm wondering, can they continue to impress with steak or not?
06:11Wow.
06:12Do it, baby.
06:13Right.
06:14Julio and Rachel, what are you thinking?
06:15We think they're tough competitions, so 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.
06:24Right.
06:25Next.
06:26We're going to give Jesse and Jessica the prawns today, Chef.
06:30Okay.
06:31We are elated.
06:32Wow.
06:33We cooked shrimp, like, every other day, honestly.
06:37I'm not sure that Zach and Michelle know that 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.
06:561,000%.
06:57Okay.
06:57Yvonne and Tina short ribs are difficult with the short amount of time, so we're going
07:02to give them the short ribs.
07:03Tina, when was the last time you worked a pressure cooker?
07:06I don't use the pressure cooker at all.
07:09There's no way they're going to cook in 60 minutes without a pressure cooker.
07:12Okay, sir.
07:13Okay.
07:14I'm not asking you.
07:15I'm telling you.
07:16They need to go in.
07:17Okay.
07:18Pressure cooker, pressure cooker, pressure cooker.
07:20I don't want to use that pressure cooker.
07:22I don't know how.
07:23I don't want it.
07:25And finally, Kayla and Ryan, Kate, we've got the difficult duck breast or a delicious snapper.
07:31Which one do you want?
07:32Either way you put us, we're going to kill it.
07:34You get the snapper.
07:35Happy with that?
07:36I'm happy.
07:37Well done.
07:38That leaves you with a duck.
07:39Duck is something we've been cooking a lot lately.
07:42You can do so much with the honey and the cherries and, you know, to make a nice sauce for that.
07:46Good job.
07:47Really good job.
07:50Okay, guys, you will have one hour to take the ingredients from your mystery boxes and make them come together in harmony.
08:00The duo that cooks the best dish will receive a special advantage in the next challenge.
08:06Whoever cooks the worst dish will be eliminated tonight.
08:09Heard.
08:10Right.
08:11Excited?
08:12Yes.
08:13Good.
08:14And your time starts now.
08:18Let's go.
08:19I love the way they still hold hands.
08:24I know.
08:25They're so cute.
08:26It's like Joe and I after 15 seasons.
08:30Kind of make sure we have enough potatoes.
08:33This came.
08:34We're actually pretty pumped for the mystery boxes because this is the way we cook at home.
08:38Sometimes you just open the fridge, see what's in there, and go, all right, let's make a meal out of that.
08:42I'm going to start on the spice rub for the fish.
08:45Yep.
08:46So Zach and Michelle gave us cod, and they probably think that we can't handle a delicate ingredient like that fish, but we're going to take what we know as far as southern cuisine and elevate it.
08:55So cod is the perfect platform for that.
09:00All right, making the stuff for the braise.
09:02My man.
09:03Sweet and spicy?
09:04We got this.
09:05Rock and roll.
09:07Perfect.
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.
09:20Right there.
09:21This freaking thumb is wet with wine.
09:24You got it.
09:25You're doing good.
09:26Okay, I need this clean, please.
09:28I'm coming.
09:29Relax.
09:30You're starting to be very busy.
09:32I am trusting you.
09:34You have to trust me too.
09:35Okay, okay.
09:36These prawns were absolutely a gift to us today, so we're going to get stock out of them.
09:40A little mirepaw, a little chicken stock.
09:42After that, we're going to do a little carrot and ginger puree.
09:45Some braised mustard greens.
09:47I'm not sure if they thought this was a curveball, but we're very happy to get them.
09:50In the audition battle, Zach and Michelle inched us out.
09:54So we're here to prove that it wasn't a fluke that we came back and won the redemption round,
09:58that we are one of their top competitors.
10:00And we're here to stay.
10:01We're going to get this this time around.
10:03We're going to be up there.
10:04Yep.
10:06We're going to be up top right there.
10:07Absolutely.
10:08Perfect.
10:09Do you guys have cilantro?
10:10Here.
10:12You're welcome.
10:13Zach and Michelle gave us a filet mignon.
10:16We're actually not too mad about it because it reminds us of 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 and spicy flavors into this dish
10:29and hoping that it works out.
10:31I think you'd be crazy if you're mad about getting a filet mignon.
10:34We just got to nail it.
10:35First 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 ingredients together?
10:48But this can be a good salad.
10:50Maybe, maybe.
10:51Let's see what they allow us.
10:52So many variables today.
10:54Sweet, spicy, unknown protein.
10:56This is going to show us how experienced or unexperienced they really are.
11:01Mm-hmm.
11:02Oh, my God.
11:03It's freaking 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.
11:11Julio and Rachel by giving them the octopus.
11:14You got Hazu and Javier with the venison.
11:16And definitely Tina and Yvonne with the short rib.
11:20But the duck, you're saving the hardest protein for yourselves.
11:23Was that the smartest move?
11:24No.
11:25A lot of variables in the duck in the MasterChef 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 by 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.
11:4450 minutes remaining.
11:46Let's go.
11:47Woo!
11:48Um, I need to start getting everything for the rice on.
11:51What 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 wanted the rice for me?
11:57Yep.
11:58I need that rice going.
11:59Last 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.
12:09This is pressure.
12:10But I know we can thin-slide that meat to make them tender.
12:16Yvonne and Tina, tell me about the dish.
12:18What are we doing?
12:19We're doing a Korean-style grilled short rib.
12:21We're marinating it with apple and pineapple.
12:23And hopefully, the enzymes break down the meat and make it all tender.
12:26Nice.
12:27And we're doing a radish and green onion kimchi.
12:29Who's going to be cooking the short rib?
12:30I will be grilling the short rib.
12:32Just not a big fan of the fresh cooker?
12:33You don't want to use it?
12:34She's never used one.
12:35I've used one, like, once.
12:37So, yeah, we try to lean more on what we know.
12:39Got you.
12:40Just be careful.
12:41There's a lot of fat that needs to be rendered down.
12:43Yeah.
12:44And it'll be rubbery.
12:45So get that pan smoking hot.
12:46Yes.
12:47Yes, Chef.
12:48Let's go.
12:49I'm definitely scared that we're not following Gordon's advice.
12:53Because if that meat is not tender, we're going to be in the bottom three.
12:57A little more salty.
12:59And I'm putting my trust in my Aunt Tina, but I'm a little bit scared, for sure.
13:05I understand Gordon wants us to be in the pressure cooker to make it tender.
13:09But I will make it tender.
13:11Good thing I'm not wearing my boots or I'll be shaking and I'm...
13:1545 minutes to go.
13:24Come on, guys.
13:25Whew.
13:26Phew.
13:27Time flies in here.
13:28Fire in the hole.
13:30Oppa!
13:32Whoo!
13:33We good with time on this duck?
13:35You good? You good?
13:36Yep.
13:37Hey!
13:38Hi, Tiffany and Michelle!
13:40Hi, Inspector Michelle!
13:41The winner's over here!
13:43We're hoping to do it again.
13:45So, we were surprised that you went for the duck.
13:48We were surprised.
13:49I love duck.
13:50Yep.
13:51But most people don't cook duck properly.
13:54Okay.
13:55So, what are you making?
13:56So, a crispy skinned duck with a cherry red wine sauce.
13:59Duck fat mashed potatoes, and on the sweet side, we're using the cherries, the honey, and the chambord.
14:05Okay.
14:06The spicy, we're using the dried chilies, the ginger, and also the mustard greens.
14:10All right. So, this is something you make at home?
14:12Duck is, yes.
14:13We do make duck at home.
14:14Yep, it's one of our favorite things to make.
14:15Okay, good.
14:16Yep.
14:17Is there anybody that you're thinking you wouldn't mind seeing them leave right now?
14:20I'm a little scared of Julio and Rachel right now.
14:23They 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.
14:29So, 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.
14:37Beautiful. I'm working on the potatoes right now.
14:39Julio and Rachel.
14:41Yes, Chef.
14:42Tell me about the dish. What are you doing?
14:43Chef, we're doing pan-seared octopus.
14:45Right.
14:46Then we're going to do patatas bravas with bell pepper salsa, and some pickled apples and radish.
14:51Apples and radish.
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. Coming up to halfway, guys.
15:01Thank you so much, Chef.
15:02Good luck.
15:06I love you bees.
15:07Thank you for your service.
15:08Yeah.
15:10Zach 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.
15:21Zach and Michelle know we don't have fresh seafood where we're at.
15:24So I know they're trying to make it a little bit tricky, but it's all right.
15:29The tables will turn.
15:30We'll get our chance.
15:32My inner carnivore is alive.
15:36I've been cooking with a vegan for far too long.
15:39Not there yet.
15:41Halfway, guys.
15:4230 minutes gone.
15:4330 minutes to go.
15:45Okay, 30 minutes.
15:46This isn't, uh...
15:47Reducing?
15:48Reducing as much as I...
15:49I mean, it tastes good.
15:50Okay.
15:51Just keep letting it go.
15:52Yeah.
15:53Did he make a face?
16:01He 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.
16:13Duck is, uh, good.
16:15Good.
16:16Zach and Michelle chose to do the duck fries.
16:19They feel comfortable.
16:20They really want to show us what they can do.
16:22A 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.
16:27Another big advantage tonight, if they get that right.
16:29Get it wrong.
16:30You're in trouble.
16:31Absolutely.
16:32How you doing?
16:33Good.
16:34Okay, do it good, okay?
16:35I think it was a bit of a mistake with the short ribs for Tina and Yvonne.
16:40They are not going to use a pressure cooker.
16:42What they've done is they've shaved the shoulder and literally just sear it.
16:46Korean barbecue.
16:47Like bulgogi.
16:48Yeah, exactly that.
16:49Yeah.
16:50That's going to be the dish of the night.
16:51If they don't overcook it.
16:53I'm sweating today.
16:55Now, Rachel and Julia were given the octopus.
16:59That's a tough one.
17:01It's very easy to overcook, and then it becomes rubbery.
17:04Are we slicing this?
17:05And 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.
17:12If you've never cooked raw octopus before, it's a very challenging protein.
17:16Sure.
17:17Yeah.
17:18Take a second, hold up.
17:19Let's think about what we're doing.
17:20Why don't we sear it and then we slice it?
17:27We try to maintain a positive mindset, but when you're cooking in the MasterChef kitchen,
17:32anxiety starts building up, doubt starts to build up, and it's nerve-wracking to watch
17:38that clock tick down.
17:40But isn't this going to be overcooked and that's going to be a little under?
17:43Because look, this is very thin compared to this.
17:46Are we butchering too much this?
17:48I think so.
17:49I'm getting worried right now.
17:5745 down.
17:58We have 15 minutes remaining.
18:00Last 15.
18:01Come on.
18:0215.
18:03Hard.
18:04I hate that they're just falling apart, the tentacles now.
18:07Ricky, Ashley.
18:09How are you?
18:10How has it been working with your brother here?
18:12This is probably the most time I've spent my brother in like eight years.
18:15So it's a lot of fun.
18:16Nothing like cooking bringing us together, right?
18:18Absolutely.
18:19Okay, so who's doing the steak?
18:21He 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.
18:36Good luck, y'all.
18:37Thank you, Jeff.
18:38Appreciate it.
18:39One minute?
18:42One minute.
18:43Do you want me to strain these at all?
18:46All right, I love it.
18:47Searing the shrimp at the last minute, the way it's supposed to be done.
18:50Yes.
18:51Jess and Jesse, did you season the shrimp?
18:53Absolutely.
18:54With authority.
18:55A little hot paprika and authority with some shrimp, exactly.
18:57And what's this?
18:58Some mustard greens, a little white wine, and some lemon for acidity to cut through that bit enough.
19:02What's this?
19:03Those three components?
19:04Carrot puree.
19:05Carrot puree.
19:06So carrot, apricot, and apple with a tiny bit of maple.
19:08It's good.
19:10It's sweet.
19:12Before 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 ten minutes, guys.
19:22You ready? You ready?
19:23Yeah.
19:24Love that sound.
19:25Behind!
19:26Azu.
19:27Hi, Chef.
19:28Good to have you.
19:29What is the dish?
19:31Okay.
19:32We have the benison loin with the smashed potato,
19:34and one beaux rouge sauce.
19:37So mashed potatoes, beaux rouge.
19:40That's fine, right?
19:41It's got nothing green on here.
19:42That's Javier's call, Chef, so...
19:44No, no.
19:45You can't just stick venison and mashed potatoes on a plate.
19:47You're going home.
19:48That's it.
19:49What's happened here tonight?
19:51I can do a little salad.
19:52We're going to stay.
19:53We're going to stay.
19:54Can I go around, please?
19:55Get a grip.
19:56Get a grip.
19:57Mashed potatoes and venison.
19:58Oh, my God.
19:59A little bit of salad.
20:00A little bit of salad.
20:01Where's the salt?
20:02Where's the salt?
20:03It's back there.
20:04We have now five minutes remaining.
20:07You got it.
20:08A little bit nervous.
20:09Not going to lie.
20:10Super delicado.
20:12No, no, no, no te preocupes.
20:13Asà como está.
20:14Delgadito.
20:15Tres, tres.
20:16Javier and Azu at opposite ends.
20:19Oh, my God.
20:20And then on top of that, there's not much going on.
20:23Let me have it.
20:24Leave me alone.
20:25Don't care, don't worry.
20:26They've got mashed potato, venison, beaux rouge,
20:29nothing green.
20:30That's it?
20:31That's it.
20:32Oh, God, please help me.
20:34So a beaux rouge is very, very risky because you have a beaux blanc,
20:38which is already difficult enough without breaking it.
20:40You're adding in more sugar and more acidity with the red fruit.
20:43Yeah.
20:44I want to see that come together.
20:45Wow.
20:46Okay, let's go.
20:47Yes, okay.
20:49We are good now.
20:50Ricky and Ashley were dealt with the filets.
20:54They have a lot of flavors.
20:56There's a lot of sweet.
20:57There's a lot of spice, and they coated that filet in a spice rub.
21:01They definitely need time, so we're keeping them in there.
21:03But if there's one thing of filet mignon doesn't need, it's spice.
21:06Also those spices, when they're super fine like that, the last thing you do is coat a protein,
21:10because they burn instantly.
21:11Yep, you need another minute.
21:13Another two minutes.
21:14Another minute and a half.
21:15Three minutes.
21:16Final three minutes.
21:17Ay-ay-ay.
21:18Where's the vinaigrette?
21:19It's right here.
21:20Put it together.
21:21Put it together.
21:22We're going to have to wait until the last second.
21:24Right at two minutes, I'm straining this.
21:26Ugh.
21:27Medium breath?
21:29Si, si, si.
21:30Good?
21:31They're probably like a little more medium than I like them.
21:33Slicing into the duck, I'm feeling a little nervous about the unevenness of the sear
21:38and the 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 than done.
21:49They're not going to get very much greens on a plate.
21:51Ninety seconds to go.
21:53Grab the sauce.
21:54Yep.
21:55All right.
21:56Rolling, baby.
21:57All right.
21:59What about the sauce?
22:00Sauce is going over the shrimpies?
22:01Yep.
22:02My hands are shaking.
22:04Come on, Nirvana.
22:06Let's go, let's go.
22:07Oh, my gosh.
22:09Woo!
22:10Perfecto.
22:11Thirty seconds to go!
22:13We're good.
22:14Let's go!
22:15Come on!
22:16The pickles, the pickles, the pickles.
22:17Right here, I got the pickles.
22:18Oh, is this pretty or is this?
22:21We're good.
22:23Okay, this is good, right?
22:25Five, four, three, two, one!
22:30Hands in the air!
22:36Don't be mad at me.
22:37Ugh!
22:38You happy with it?
22:39It could have been cleaner, but the 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.
22:52Well, they're not the prettiest.
22:54When the time's up, we immediately feel disappointed with ourselves.
22:59What 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.
23:11It's delicious.
23:12It's delicious.
23:13Yep.
23:14What a f***ing awesome cook.
23:16That was intense.
23:17Oh my gosh.
23:18Hopefully the choices we made don't send us home.
23:21Tonight's challenge was to combine that sweet and that beautiful save element with the proteins
23:38that 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.
23:49Not this time.
23:51But first, we need to take one last look at all of your dishes.
23:54Shall we?
23:58Darcy and Courtney.
24:01Hi, Joe.
24:02Hi, chefs.
24:03So, a chicken for a vegan.
24:05Yeah.
24:06The Israeli couscous.
24:07Was it spicy or sweet?
24:08Sweet.
24:11This is the barouche, which is butter sauce.
24:15Yes.
24:16Hmm.
24:17Okay.
24:17I'm just gonna stay calm.
24:19When the judges come around, it feels like there's sharks that are about to attack.
24:24Hello.
24:25Zach, Michelle.
24:26I wasn't expecting this presentation.
24:28The plating is a little messier than intended.
24:30You think so?
24:31So, you really can't run or hide from them.
24:34You just kind of have to stand there and take it like a champ.
24:37Do you put the spice on the filet?
24:39Yes, chef.
24:41It doesn't taste well.
24:42Is 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.
24:49What's that?
24:50Salsa roja.
24:51Salsa roja with a salsa rubbed pepper.
24:53Mm-hmm.
24:56What's the heat?
24:57Hot paprika, jalapeno.
25:00Okay.
25:01Tina and Yvonne.
25:03Short ribs, huh?
25:04Yes, ma'am.
25:05You're confident in the choice to not use a pressure cooker?
25:08We're happy with it.
25:11Thank you, Joe.
25:13Thank you, Tiffany.
25:14Maybe hashtag middle?
25:15I don't know.
25:16Let's just manifest.
25:20Some outstanding dishes.
25:22Wow.
25:23Oh, my goodness, man.
25:24You got some flavor going on.
25:25Wow.
25:26I'm scared.
25:27The disappointments?
25:28Oh.
25:29Well, there's no spice in the dish, right?
25:30No.
25:31We want it spicy and sweet.
25:32We're happy?
25:33Yeah.
25:34Yeah.
25:35Okay, wow, what a night.
25:39Right now, we'd like to take a much closer look at the top three duos.
25:45The first dish, we were blown away because they showcased seafood with utter finesse.
25:52Please, step forward.
25:56Jesse and Jessica.
25:57Yes!
25:58Yes!
25:59Yes!
26:01We were middle of the road last challenge,
26:03and tonight, we are showing the judges that that was a fluke,
26:07and that this is us on a plate,
26:09and this is how you're going to taste for the rest of the competition.
26:11Describe the dish, please.
26:13We made seared prawns with a sweet carrot and ginger puree,
26:16spicy shrimp in a doula jus, and 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,
26:27and it just looks like you've got that harmony across the sweet, spicy aspect.
26:33Thank you, Chef.
26:34How 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.
26:53Thank you, Chef.
26:54I 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.
27:08This dish is really interesting because we asked you to execute a combination of sweet and spicy.
27:14But you went beyond that because there's also salinity and acidity all in this dish.
27:20Great job.
27:21Thanks, Chef.
27:22Thank you, Chef.
27:23I think the biggest mistake of the night was Michelle and Zach for handing you these prawns in the first place.
27:27And 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.
27:41Please come forward.
27:42Rachel, Rachel, Rachel, Rachel.
27:44Rachel and Julia!
27:51Michelle and Zach, thank you for giving us that octopus.
27:54You've really underestimated us.
27:56We made sear octopus, some patatas bravas, spicy salsa roja, and sweet chamboiled pickled apples and radishes.
28:06Cooking octopus is difficult. Cooking octopus in 60 minutes is 10 times harder.
28:12But it looks so inviting.
28:14Thank you, Chef.
28:15Thank you, Chef.
28:16How long did you cook the octopus for?
28:18It was in the pressure cooker for about 15 minutes.
28:21And then we did a hard sear on the cast iron pan.
28:24It looks so exciting.
28:27My goodness.
28:28Y'all brought it today.
28:29Yes.
28:30Yes.
28:31You're playing no games.
28:32I mean, the octopus is tender, seared crispy on the outside.
28:38This is a delicious plate of food.
28:42Well done. Very nice.
28:43Thank you, Chef.
28:44Thank you, Chef. It's an honor.
28:45So 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.
28:54Wow.
28:55Better.
28:56Thank you, Joe. That's...
28:57Exemplary.
28:58Thank you, Joe.
28:59Bravo.
29:00It is delicious.
29:02However, I want more sauce.
29:04Tastes absorb the sauce.
29:05Octopus is desperate for moisture.
29:07But you've got the marriage right here.
29:09A bit like you two.
29:10Well done.
29:11Come on, guys.
29:12Amazing.
29:17I'll give you one more bite.
29:19I think it's interesting.
29:20I always better.
29:21Okay.
29:22The last dish in the top three tonight.
29:27Please come forward.
29:32Tina and Yvonne.
29:33Zach and Michelle tried to trick us, but we made it to the top three.
29:44We've made a Korean-style barbecue short rib with radish, kimchi, and garlic rice.
29:51Fantastic.
29:52The beef looks crispy.
29:53The 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 do you marinate the ribs for?
30:02About 20 minutes.
30:04Mm-hmm.
30:08Sweet, check.
30:09Spicy, check.
30:10I love the beef itself.
30:12It is tender.
30:14But I do think you could have benefited from one more element of a sauce.
30:19Yep.
30:20But overall, this is delicious.
30:21Thank you, Tiffany.
30:22Look, the meat itself is kind of sweet and rich.
30:26The kimchi is kind of crunchy and soft at the same time.
30:30Flavors are pronounced and the dish is unified in its theme.
30:34Great 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.
30:44It's exceptional.
30:45Again, brush that with a marinade as it comes off.
30:48Yep.
30:49Both of you, congratulations.
30:50Well done.
30:56Oh, thank you.
30:57The man is good.
30:58Oh, I'm here before I think.
31:00I know.
31:01Wow.
31:02Right now, we need a very serious moment.
31:03Excuse us.
31:04No, we'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.
31:18Tina and Yvonne, Rachel and Julio, Jessie and Jessica, all of you cooked the best dishes
31:24of the night.
31:25But tonight's winning duo, congratulations goes to, congratulations goes to, Rachel and Julio.
31:46Oh, well done.
31:54And the good news is you've got a huge advantage in the next challenge.
31:57All three of you duos are safe from elimination tonight.
32:01All of you head up to the balcony.
32:02Well done.
32:07Thank you, Zach.
32:08Thank you, Michelle.
32:09We won the challenge.
32:11First challenge that we win.
32:14You know, it feels so good.
32:17It feels fantastic.
32:18Amazing.
32:20Yeah.
32:21Unfortunately, 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.
32:33Please step forward.
32:35Sue and Javier.
32:39I feel really worried because we forgot to work together.
32:43And we make a couple of mistakes.
32:45We have our differences.
32:46And it obviously showed in the dish.
32:48Right.
32:50Please describe the dish.
32:51Well, we make Benison with sweet beurre rouge sauce, mashed potatoes and salad.
32:58So I want to make one thing very clear.
33:01That's not a beurre rouge.
33:02Beur is butter.
33:04Rouge is red.
33:05That's a berry compote.
33:07OK.
33:08These three little pieces of fruit looks like it's just come out of my son's lunch box.
33:12What a shame.
33:14Shall we?
33:22This challenge tonight was about the cohesiveness in these dishes.
33:25These elements don't even work together.
33:28This is a very heavy compote that is just super sweet.
33:33There's too much olive oil on the greens.
33:36Your venison, it is cooked beautifully.
33:38It's pink.
33:39But I think it's your worst performing dish.
33:43I'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.
33:52And that's it.
33:53And it's just, it's not a dish that I'm enjoying.
33:57You 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.
34:09None of it feels like it should be together.
34:11OK, the next duo in the bottom tonight.
34:15Please come forth.
34:17Ricky and Ashley.
34:20I'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 way.
34:36Tonight we made a spice rubbed 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.
34:56The use of the fruit, the cuts are all wrong.
34:59I mean, I can just see a duo really playing out of their league.
35:04OK, shall we?
35:05Let's hope you've got the temperature right.
35:07So 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, which is the worst thing you could ever do to fillet.
35:28Such a shame.
35:29So 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.
35:48OK.
35:49Yeah, sure.
35:50Listen, there's nothing dynamic on this plate.
35:51The mango is very strange, and the filet is just screaming for help.
35:54When you have a Rolls-Royce cut, it doesn't need rubbed in such ridiculous spice.
36:00What a shame.
36:02Thank you, chef.
36:06OK, it's time to taste the final dish this evening.
36:10This was a dish that we had really high hopes for.
36:14Please come forward, Zach and Michelle.
36:20The 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.
36:39OK, please describe your dish.
36:41We made a crispy-skinned duck breast with sweet cherry red wine sauce, duck fat mashed potatoes, and spicy sautéed mustard greens.
36:50Zach and Michelle, you dictated the pace of tonight's challenge.
36:53You had it in your hands, and no one's asking you to go down the easy route.
36:57But when you cook a duck like that, and you've got that much raw fat, we can't digest that.
37:02Mm-hmm.
37:03I'd never send a plate like that in my restaurant.
37:06It's just a mess.
37:07Right now, I'm still thinking about the other proteins we should have picked.
37:12God, why's that ?
37:18Zach, Michelle, I'd never send a plate like that in my restaurant.
37:22It's just a mess.
37:24God, why's that ?
37:25Shall we?
37:26It's OK.
37:28What 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.
37:46Everything eats sweet.
37:49The greens, the sauce, there is no balance.
37:52And one of the things that I loved about your previous dishes was the balance.
37:57Yeah.
37:58But the duck is well-seasoned.
37:59The flavor is great.
38:01Listen, 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.
38:15It's got to be cooked for 95% on the skin side day.
38:18It's just surprising.
38:20I've never seen such a fall.
38:22Yeah.
38:23I don't know what happens.
38:24I love you.
38:25I love you, too.
38:27OK.
38:28You guys have given us a lot to think about.
38:30Please give us a moment to discuss.
38:35Well, hopefully, they see the ambition, and that saves us.
38:40We've got to mismatch next week.
38:43Stay handy at the vintage and look where they are now.
38:46Let's talk about the venison with Azu and Javier.
38:49It never sinked.
38:50There was no harmony in the cook or the plate.
38:54And it just showed tonight.
38:55Ricky and Ashley, a disaster.
38:57They've ruined the filet.
38:59Yeah.
39:00Zach and Michelle, duck not cooked right.
39:02Potatoes tasty, but together it was just so sweet.
39:06Will you agree this?
39:08Yeah.
39:09Yeah?
39:10Here we go.
39:14Zach and Michelle, Ricky and Ashley, Azu and Javier.
39:18Unfortunately for one duo, this is the last time
39:21you'll cook inside the MasterChef kitchen.
39:23We're all in agreement that the duo leaving MasterChef tonight
39:28is Ricky and Ashley.
39:37Oh, no.
39:39Azu and Javier, Zach and Michelle,
39:42say goodbye and head back to your stations, please.
39:44Let's go.
39:53Ricky and Ashley, unfortunately tonight,
39:54one of the most glamorous proteins got the better of you both.
39:56The dish just did not work.
39:58But we've come to fall in love with our brother and sister dynamic.
40:02The connect is incredible.
40:06Seriously.
40:07It's been an honor.
40:08Have you enjoyed it?
40:09Come on.
40:10We can cook a lot better than what we showed today,
40:11which pisses me off.
40:12I know.
40:13But don't let that define you.
40:14Please place your aprons on top of your bench and make your way out.
40:18Thank you, guys.
40:19Give it up.
40:20Come on.
40:24Being eliminated definitely sucks.
40:27There's no other way to say it.
40:29But it looked like an amateur dish.
40:31You can't really hide it.
40:33Love you Ricky now.
40:35Thank you, guys.
40:36I think our big Italian, loud family,
40:40they're going to be proud of us.
40:42Love you guys.
40:43They're not going to hate us because we had one bad dish.
40:46They're not going to hate us because we had one bad dish.
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