- 6/22/2025
S 15 E 06 >>> https://dai.ly/x9lx0ww
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00:00Previously on MasterChef.
00:02You are the top 12 dynamic duo.
00:05The dynamic duos took on a dinner party challenge.
00:09Make sure you get that sear.
00:10I know.
00:11He's still rolling pasta.
00:12Let's go, let's go.
00:13We're going fish, we're going meat.
00:15We're your vegan team, Gordon.
00:16Medic!
00:17You're good, Ron.
00:18Keep doing the dough.
00:18Bro, I'm sorry.
00:19It's OK.
00:20Woo!
00:21This is the most stressful cook I've ever done.
00:23I'm feeling that restaurant quality dish.
00:26Tonight's winning duo is Michelle and Zach.
00:30Congratulations.
00:31And you're going to receive a huge advantage
00:33in the next challenge.
00:34This tastes like pasta that was sautéed
00:37in leftover popcorn and butter.
00:39It's a bit of a letdown on the burger.
00:40This dish is an epic fail.
00:42There's no teamwork here.
00:43The duo leaving MasterChef tonight is Kevin and Trey.
00:51Tonight, the first mystery box of the season.
00:55One box is sweet, one's spicy.
00:58Michelle and Zach, since you won the challenge last time
01:00around, you get to select a protein for each duo.
01:04All right.
01:04As a vegan, this is my worst nightmare.
01:07Let's go.
01:07Woo!
01:08I cannot believe I'm freaking cooking a chicken.
01:10Get a grip.
01:11I'm sweating today.
01:12It's really clear who they're gunning for.
01:13That means they're afraid of us.
01:15Yeah.
01:15Yeah, Mom.
01:16Oh, that's good.
01:17I think it's your worst performing dish.
01:19We can't digest that.
01:21You're going home.
01:22What a shame.
01:25This is exciting tonight.
01:35Can't wait.
01:38Their very first mystery box challenge of the season.
01:41Yes.
01:42Two is better than one.
01:43We are in for a treat.
01:47Woo!
01:48Oh, man.
01:50Yeah!
01:51Good evening, everyone.
01:55Mystery boxes.
01:56Two of them.
01:57Mystery boxes.
01:59And two of them this time.
02:01Oh, my gosh.
02:03The elusive mystery box.
02:05What's underneath the boxes?
02:07Is it the same thing? Is it something different?
02:09You have no idea what to expect,
02:11but bravo MasterChef.
02:13Yeah.
02:14Throwing those curveballs.
02:15Oh, my God.
02:16I wonder what's underneath.
02:18I know.
02:19Well, as you can see tonight,
02:21you face your first mystery box challenge of the season.
02:25And there's two of you.
02:27So we figured we'll give you two mystery boxes.
02:30Tonight, it's your job to take whatever ingredients
02:33are under your individual boxes
02:36and combine them into one cohesive MasterChef-quality dish.
02:41Okay.
02:42Right, shall we?
02:44Yes.
02:45Yes.
02:46On the count of three.
02:47Oh, my God.
02:48One.
02:49I'm scared.
02:50Two.
02:51Three.
02:52Lift.
02:53Yes.
02:58Oh, hell yeah.
02:59Totally spicy and sweet.
03:02Right.
03:03In front of you, one box is sweet
03:05and one box is spicy.
03:08Under the sweet box, there are ingredients like maple syrup,
03:11fresh cherries, and chocolate.
03:13The spicy box has ingredients like horse relish, mustard greens, and even Carolina reaper peppers.
03:21Even though those ingredients may seem worlds apart, it's your job to take at least two of those ingredients from each box and make them seem like they're natural partners.
03:31Okay.
03:32Okay.
03:33Okay.
03:34Now, I'm sure you notice that those boxes are missing a protein.
03:38Yeah.
03:39So, please come down to the front and take a look at the selection of proteins.
03:44Oh, my God.
03:45Oh, my God.
03:46We just barely survived the last elimination.
03:51No way.
03:54And now, Gordon and Joe are rolling out that mystery table of meat.
03:58Octopus.
03:59So, as the vegan team, this is probably my worst nightmare.
04:04In front of me are 11 unique proteins.
04:08We've got fresh nappa caught first thing this morning.
04:11Incredible prawns.
04:12Octopus.
04:13Come on.
04:14Cots.
04:15Scullops.
04:16Incredible chicken legs.
04:18Pork tenderloin.
04:19Venison loin.
04:21Beautiful duck breasts.
04:22Take a look at those short ribs.
04:24And, of course, that Rolls-Royce cut, that filet mignon.
04:29Ooh.
04:30Right, Michelle and Zach, since you won the challenge last time around,
04:33now you have a huge advantage tonight.
04:36Ah!
04:37You get to select a protein for each duo.
04:41All right.
04:43Both of you, step forward, please.
04:45Having this advantage is huge.
04:47We have a leg up on everybody else,
04:49so we need to make sure we're using it wisely,
04:51and we're prepared to do that.
04:53All right.
04:54Let's start with Courtney and Darcy.
04:55What are you thinking?
04:56They don't cook with meat that often,
04:59so instead of giving this protein to others who are familiar
05:02and not able to do something amazing really easily,
05:05we're going to give them chicken.
05:06OK.
05:07I'll take it.
05:08They don't do it often,
05:09so we figured they'll be the ones to screw it up.
05:12Wow.
05:13Chicken for the vegan team.
05:14For Javier and Azu, we're going to give them the venison.
05:17Oof.
05:18That's a tough one.
05:19OK.
05:20Venison has to be medium rare, but if you overcook it,
05:25you are in trouble.
05:26So this is tricky.
05:27We wanted to keep them away from the seafood,
05:29so venison was one to give them that they might struggle with.
05:32Absolutely.
05:33Now, the competition definitely has started.
05:39Game on.
05:40Next, Tanya and Kate.
05:42What are you thinking?
05:43Well, they're a little landlocked out there in South Dakota,
05:47so we're going to give Tana and Kate the scouts.
05:50OK.
05:51Wow.
05:52Our strategy is to give them things that we know that they're less familiar with.
05:57Pork tenderloin.
05:58Or contestants that we know tend to overthink a little bit
06:01and, like, give them something simple.
06:03Joel and Adam.
06:04Cut.
06:05They're just going to overcomplicate it.
06:07Ricky and Ashley made steak last week,
06:09so we're going to give them the filet again.
06:12Because I'm wondering, can they continue to impress with steak or not?
06:15Wow.
06:16Do it, baby.
06:17Right.
06:18Julio and Rachel, what are you thinking?
06:20We think they're tough competitions,
06:21so we're going to give them some octopus.
06:24We're happy with this.
06:26Yes.
06:27Going to be the best octopus of your life.
06:30Right, next.
06:31We're going to give Jesse and Jessica the prawns today, Chef.
06:35OK.
06:36We are a lady.
06:37Wow.
06:38We cook shrimp, like, every other day, honestly.
06:42I'm not sure that Zach and Michelle know that we're from New England.
06:45I'm not sure if they heard our accents.
06:47They think we're from Jersey or New York or whatever.
06:50But, you know, we're from Boston, and the water's right there.
06:53So we're so excited about this.
06:55Can I redo that?
06:56Yeah.
06:58I'd do something with the stock.
06:59Definitely.
07:001,000%.
07:01OK.
07:02Yvonne and Tina short ribs are difficult with the short amount of time,
07:07so we're going to give them the short ribs.
07:09Tina, when was the last time you worked a pressure cooker?
07:11I don't use the pressure cooker at all.
07:14There's no way they're going to cook in 60 minutes without a pressure cooker.
07:17OK, sir.
07:18OK.
07:19I'm not asking.
07:20I'm telling you.
07:21They need to go in.
07:22OK.
07:23Pressure cooker, pressure cooker, pressure cooker.
07:26I don't want to use that pressure cooker.
07:28I don't know how.
07:29I don't want it.
07:30And finally, Kayla and Ryan Kate, we've got the difficult duck breast or a delicious snapper.
07:36Which one do you want?
07:37Either way you put us, we're going to kill it.
07:39You get the snapper.
07:40Happy with that?
07:41I'm happy.
07:42Well done.
07:43That leaves you with a duck.
07:44Duck is something we've been cooking a lot lately.
07:47You can do so much with the honey and the cherries and, you know, make a nice sauce for that.
07:51Good job.
07:52Really good job.
07:54OK, guys.
07:56You will have one hour to take the ingredients from your mystery boxes and make them come together in harmony.
08:05The duo that cooks the best dish will receive a special advantage in the next challenge.
08:11Whoever cooks the worst dish will be eliminated tonight.
08:14Heard.
08:15Right.
08:16Excited?
08:17Yes.
08:18Good.
08:19Then your time starts now.
08:22Let's go.
08:23Woo!
08:28I love the way they still hold hands.
08:29I know.
08:30They're so cute.
08:31It's like Joe and I after 15 seasons.
08:34Trying to make sure we have enough potatoes.
08:37What is it?
08:38This kale?
08:39We're actually pretty pumped for the mystery boxes because this is the way we cook at home.
08:43Sometimes you just open the fridge, see what's in there and go, all right, let's make a meal out of that.
08:48I'm going to start on the spice rub for the fish.
08:50Yep.
08:51So Zach and Michelle gave us cod and they probably think that we can't handle a delicate ingredient like that fish.
08:57But we're going to take what we know as far as southern cuisine and elevate it.
09:01So cod is the perfect platform for that.
09:05All right, making the stuff for the braise.
09:07My man.
09:08Sweet and spicy?
09:09We got this.
09:10Rock a roll.
09:15Perfect.
09:16Cannot believe I'm freaking cooking a chicken.
09:19I know.
09:20We got this.
09:21We're doing good.
09:22Yeah.
09:23You got the stock?
09:24The stock is right there.
09:25Right there.
09:26This freaking thumb is wet with lime.
09:29You got it.
09:30You're doing good.
09:31Okay.
09:32I need this clean, please.
09:34I'm coming.
09:35Relax.
09:36You're starting to be very busy.
09:37Okay, okay.
09:38I am trusting you.
09:39Okay.
09:40You have to trust me too.
09:41Okay, okay.
09:42These prawns were absolutely a gift to us today.
09:44So we're going to get a stock out of them.
09:46A little mirepaw, a little chicken stock.
09:48After that, we're going to do a little carrot and ginger puree.
09:51Some braised mustard greens.
09:52I'm not sure if they thought this was a curveball, but we're very happy to get them.
09:56In the audition battle, Zach and Michelle inched us out.
09:59So we're here to prove that it wasn't a fluke that we came back and won the redemption round.
10:03That we are one of their top competitors.
10:05And we're here to stay.
10:06We're going to get this this time around.
10:08We're going to be up there.
10:09Yep.
10:10We're going to be up top right there.
10:11Absolutely.
10:12Perfect.
10:13Do you guys have cilantro?
10:14Here.
10:16You're welcome.
10:17Zach and Michelle gave us a filet mignon.
10:20We're actually not too mad about it because it reminds us of something growing up.
10:24These are going on.
10:26On special occasions, we'd get fried rice with a filet mignon.
10:29So we're thinking of throwing some of these different sweet and spicy flavors into this dish
10:33and hoping that it works out.
10:35I think you'd be crazy if you're mad about getting a filet mignon.
10:38We just got to nail it.
10:40First big mystery box challenge of the season.
10:42Sweet and spicy.
10:43Get it right.
10:44It's a marriage made in heaven.
10:45We're testing their culinary instinct.
10:48Can they get on the same page and get these opposite ingredients together?
10:52But this can be a good salad.
10:53Maybe.
10:54Maybe.
10:55Let's see what they allow us.
10:57So many variables today.
10:58Sweet, spicy, unknown protein.
11:00This is going to show us how experienced or unexperienced they really are.
11:05Mm-hmm.
11:06Oh, my God.
11:07I'm freaking using chicken stock.
11:10Let's talk about Zach and Michelle's advantage.
11:13There was a lot of strategy going on.
11:14Yep.
11:15It's really clear who they're gunning for.
11:17Julio and Rachel by giving them the octopus.
11:20You got Hazu and Javier with the venison.
11:22And definitely Tina and Yvonne, the short rib.
11:25But the duck, you're saving the hardest protein for yourselves.
11:29Was that the smartest move?
11:30No.
11:31A lot of variables in the duck in the master chef kitchen.
11:33You have to render the fat and you can't overcook it.
11:35Yep.
11:36You don't need to raise the challenge on yourself by making those kind of decisions.
11:40Exactly.
11:41Trying to figure out what time I should get my duck on.
11:44Probably sooner than later, yeah?
11:45Let's go.
11:47We are 10 minutes gone.
11:4950 minutes remaining.
11:51Let's go.
11:52Woo!
11:53Um, I need to start getting everything for the rice on.
11:56What are we going to do with the short rib?
11:58I don't want to use the pressure cooker.
12:00Please, trust me.
12:01You ordered the rice for me?
12:02Yep.
12:03I need that rice going.
12:05Last week, getting a top three dish was amazing.
12:08But today, Zach and Michelle gave us the short ribs.
12:11They knew it was a tough protein to cook with an hour.
12:14This is pressure.
12:16But I know we can thin slice that meat to make them tender.
12:21Yvonne and Tina, tell me about the dish.
12:23What are we doing?
12:24We're doing a Korean-style grilled short rib.
12:26We're marinating it with apple and pineapple,
12:28and hopefully the enzymes break down the meat
12:30and make it all tender.
12:31Right.
12:32And we're doing a radish and green onion kimchi.
12:34Who's going to be cooking the short rib?
12:35I will be grilling the short rib.
12:37Just not a big fan of the pressure cooker.
12:38You don't want to use it?
12:39She's never used one.
12:40I've used one, like, once.
12:41So, yeah, we try to lean more on what we know.
12:44Gotcha.
12:45Just be careful.
12:46There's a lot of fat that needs to be rendered down.
12:48Yeah.
12:49And it'll be rubbery.
12:50So get that pan smoking hot.
12:51Yes.
12:52Yes, chef.
12:53Let's go.
12:54I'm definitely scared that we're not following Gordon's advice
12:58because if that meat is not tender,
13:01we're going to be in the bottom three.
13:03A little more salty.
13:04And I'm putting my trust in my Aunt Tina,
13:07but I'm a little bit scared for sure.
13:10I understand Gordon wants us to be in the pressure cooker
13:13to make it tender, but I will make it tender.
13:16Good thing I'm not wearing my boots or I'll be shaking in them.
13:1945 minutes to go.
13:28Come on, guys.
13:29Whew.
13:30Time flies in here.
13:31Fire in the hole.
13:33Opa!
13:34Woo!
13:35We good with time on this duck?
13:39You good?
13:40You good?
13:41Yep.
13:42Hey!
13:43Hi, Tiffany and Michelle!
13:44Hi, Tiffany and Michelle!
13:45Hi, Tiffany and Michelle!
13:46Hi, Tiffany and Michelle!
13:47The winner's over here!
13:48We're hoping to do it again.
13:49So we were surprised that you went for the duck.
13:53We were surprised.
13:54I love duck.
13:55Yep.
13:56But most people don't cook duck properly.
13:58Okay.
13:59So what are you making?
14:00So a crispy skinned duck with a cherry red wine sauce.
14:04Duck fat mashed potatoes.
14:05And on the sweet side, we're using the cherries,
14:08the honey, and the chambord.
14:10Okay.
14:11Spicy, we're using the dried chilies, the ginger,
14:13and also the mustard greens.
14:14All right.
14:15So this is something you make at home?
14:16Duck is, yes.
14:17We do make duck at home.
14:18Yep.
14:19It's one of our favorite things to make.
14:20Okay, good.
14:21Yep.
14:22Is there anybody that you're thinking you wouldn't mind
14:23seeing them leave right now?
14:24I'm a little scared of Julio and Rachel right now.
14:27They seemed a little too confident about that octopus.
14:29Hey, you gave it to them.
14:30So...
14:31Right, exactly.
14:32Because we thought it would send them home.
14:33So, you know, we wouldn't be mad if that happened.
14:35Okay.
14:36Okay.
14:37So far, the pupo's going.
14:39Yes.
14:40The picos are about to be done.
14:41Beautiful.
14:42I'm working on the potatoes right now.
14:44Julio and Rachel.
14:45Yes, Chef.
14:46Tell me about the dish.
14:47What are you doing?
14:48Chef, we're doing pan sear octopus.
14:50Right.
14:51Then we're going to do patatas bravas with bell pepper salsa
14:54and some pickled apples and reddish.
14:56Love that.
14:57How are we feeling?
14:58Because you got dealt, I think, one of the toughest.
14:59I know.
15:00Chef, but we feel good because that means they're afraid of us.
15:02Good?
15:03Yes, Chef.
15:04The very best of luck.
15:05Coming up to halfway, guys.
15:06Thank you so much, Chef.
15:07Good luck.
15:08I love you bees.
15:09Thank you for your service.
15:10Yeah.
15:11Zach and Michelle gave us scallops and we're honestly pretty excited about it.
15:18We are making scallops on top of a cilantro lime rice with a mango and pineapple salsa.
15:25Zach and Michelle know we don't have fresh seafood where we're at.
15:29So I know they're trying to make it a little bit tricky, but it's all right.
15:34The tables will turn.
15:35We'll get our chance.
15:38My inner carnivore is alive.
15:41I've been cooking with a vegan for far too long.
15:45Not there yet.
15:46Halfway, guys.
15:4730 minutes gone.
15:4830 minutes to go.
15:50Okay.
15:5130 minutes.
15:52This isn't, uh...
15:53Reducing?
15:54Reducing as much as I...
15:55I mean, it tastes good.
15:56Okay.
15:57Just keep letting it go.
15:58Yeah.
16:06Did he make a face?
16:07He didn't say anything.
16:08It is intense to cook under this kind of pressure.
16:14Big night.
16:15A lot is riding on this challenge.
16:17Someone's gonna be going home.
16:18Duck is, uh, good.
16:20Good.
16:21Zach and Michelle chose to do the duck fries.
16:24They feel comfortable.
16:25They really want to show us what they can do.
16:27A lot of variables in the duck.
16:28You have to render the fat, and you can't overcook it.
16:31It looks easy, but it's not.
16:32Another big advantage tonight, if they get that right.
16:34Get it wrong, you're in trouble.
16:36Absolutely.
16:37How you doing?
16:38Good.
16:39Okay.
16:40Doing good, okay?
16:41I think it was a bit of a mistake with the short ribs for Tina and Yvonne.
16:45They are not gonna use a pressure cooker.
16:47But what they've done is they've shaved the short rib.
16:50And literally just sear it.
16:51Korean barbecue.
16:52Like bulgogi.
16:53Yeah, exactly that.
16:54Yeah.
16:55That's gonna be the dish of the night.
16:56If they don't overcook it.
16:59I'm sweating today.
17:01Now, Rachel and Julia were given the octopus.
17:04That's a tough one.
17:05It's very easy to overcook, and then it becomes rubbery.
17:08Are we slicing this?
17:10And so they're gonna braise it in that pressure cooker.
17:13Mm-hmm.
17:14Then char it.
17:15If you know how to do it, then you can make a great dish.
17:17If you've never cooked raw octopus before, it's a very challenging protein.
17:21Sure.
17:22Yeah.
17:23Take a second.
17:24Hold up.
17:25Let's think about what we're doing.
17:26We sear it, and then we slice it.
17:32We try to maintain a positive mindset, but when you're cooking in the MasterChef kitchen,
17:37anxiety starts building up.
17:39Doubt starts to build up, and it's nerve-wracking to watch that clock tick down.
17:45But isn't this, like, gonna be overcooked, and that's gonna be a little under?
17:48Because, look, this is very thin compared to this.
17:51Are we butchering too much, this?
17:53I'm getting worried right now.
18:0345 down.
18:04We have 15 minutes remaining.
18:05Last 15.
18:06Come on.
18:07Woo!
18:0815.
18:09Hard.
18:10I hate that they're just falling apart, the tentacles now.
18:12Ricky!
18:13Ashley!
18:14How are you?
18:15How has it been working with your brother here?
18:17This is probably the most time I've spent my brother in, like, eight years, so it's
18:20a lot of fun.
18:21It definitely works.
18:22Nothing like cooking bringing us together, right?
18:23Absolutely.
18:25Okay, so who's doing the steak?
18:26He is doing the steak.
18:27I'm doing the steak.
18:28Wow.
18:29Okay, so a spice rub on the filet.
18:31Interesting.
18:32When you're working with a filet, make sure you don't overseer.
18:35You want it really nice and golden brown.
18:37Yes.
18:38Make sure you just pay attention to it.
18:39Okay.
18:40Good luck, y'all.
18:41Thank you, Jeff.
18:42One minute?
18:45One minute.
18:47Do you want me to strain these at all?
18:51All right, I love it.
18:52Searing the shrimp at the last minute.
18:53Yes.
18:54The way it's supposed to be done.
18:55Yes.
18:56Jess and Jesse, did you season the shrimp?
18:57Absolutely.
18:58With authority.
18:59A little hot paprika and authority with some shrimp.
19:01Exactly.
19:02And what's this?
19:03Some mustard greens, a little white wine, and some lemon for acidity to cut through that
19:06bit of nuts.
19:07What's this?
19:08Those three components?
19:09Carrot puree.
19:10Carrot puree.
19:11So carrot, apricot, and apple with a tiny bit of maple.
19:16It's good.
19:17It's sweet.
19:19Before you put it together, you've got a lot of sweet on sweet.
19:22Okay.
19:23Think about that.
19:24Balance.
19:25We're down to the final ten minutes, guys.
19:27You good?
19:28You good?
19:29Yeah.
19:30Love that sound.
19:31Behind.
19:32Azu.
19:33Hi, Chef.
19:34You and Javier.
19:35What is the dish?
19:36Okay.
19:37We have the venison loin with the mashed potato and one beaux rouge sauce.
19:43So, mashed potatoes, beaux rouge.
19:45That's fine, right?
19:46It's very minimalistic.
19:47It's got nothing green on here.
19:48That's Javier's called, Chef.
19:49So, um...
19:50No, no.
19:51You can't just stick venison and mashed potatoes on a plate.
19:53You're going home.
19:54That's it.
19:55What's happened here tonight?
19:56I can do a little salad.
19:57We're going to stay.
19:58We're going to stay.
19:59We're going to stay.
20:00Can I go one, please?
20:01Get a grip.
20:02Get a grip.
20:03Oh, my God.
20:04A little bit of salad.
20:05A little bit of salad.
20:06Yep.
20:07Where's the salt?
20:08Where's the salt?
20:09It's back there.
20:10We have now five minutes remaining.
20:12You got it.
20:13A little bit nervous.
20:14Not going to lie.
20:22Javier and Azu, opposite ends.
20:25Oh, my God.
20:26And then on top of that, there's not much going on.
20:28Let me have it.
20:29Leave me alone.
20:30Don't care.
20:31Don't worry.
20:32They got mashed potato, venison, beurre rouge, nothing green.
20:35That's it?
20:36That's it.
20:37Oh, God, please help me.
20:39So a beurre rouge is very, very risky because you have a beurre blanc, which is already difficult
20:44enough without breaking it.
20:45Yeah.
20:46You're adding more sugar and more acidity with the red fruit.
20:48Yeah.
20:49I want to see that come together.
20:51Wow.
20:52Okay, let's go.
20:53Yes.
20:54Okay.
20:55We are good now.
20:56Ricky and Ashley were dealt.
20:58The filets, they have a lot of flavors.
21:01There's a lot of sweet.
21:02There's a lot of spice.
21:03And they coated that filet in a spice rub.
21:06They definitely need time.
21:07So we're keeping them in there.
21:08But if there's one thing a filet mignon doesn't need, it's spice.
21:11Also those spices, when they're super fine like that, the last thing you do is coat a protein.
21:15Because they burn instantly.
21:16Yep.
21:17We need another minute.
21:18Another two minutes.
21:19Another minute and a half.
21:20Three minutes.
21:21Final three minutes.
21:22Ay-yay-yay.
21:23Where's the vinaigrette?
21:24It's right here.
21:25Put it together.
21:26Put it together.
21:27We're going to have to wait until the last second.
21:29Right at two minutes, I'm straining this.
21:31Ugh.
21:32Medium barrette?
21:33Si, si, si.
21:34Good?
21:35They're probably like a little more medium than I like them.
21:38Slicing into the duck, I'm feeling a little nervous about the unevenness of the sear and the rendering.
21:44On all of the pieces.
21:46All right.
21:47Getting everything together in the way that we had envisioned it is a lot easier said than done.
21:54They're not going to get very much greens on a plate.
21:56Ninety seconds to go.
21:58Grab the sauce.
21:59Yep.
22:00All right.
22:01Rolling, baby.
22:02All right.
22:03What about the sauce?
22:04Sauce is going over the shrimpies?
22:06Yep.
22:07My hands are shaking.
22:09Come on, Nirvana.
22:10Let's go.
22:11Let's go.
22:12Oh, my gosh.
22:14Whew.
22:15Perfecto.
22:16Thirty seconds to go.
22:18We're good.
22:19Let's go.
22:20Come on.
22:21The pickles, the pickles, the pickles.
22:22Right here.
22:23I got the pickles.
22:24Oh, is this pretty or is this?
22:26We're good.
22:27Okay.
22:28This is good, right?
22:29Five, four, three, two, one.
22:34Hands in the air.
22:36Don't be mad at me.
22:37Ugh.
22:38You happy with it?
22:39It could have been cleaner.
22:40What the flavors are there?
22:41A couple of things went a little bit wrong.
22:42We really start to disagree.
22:43I believe that I'm trusting in him, but I don't think that he's trusting in me.
22:57Well, they're not the prettiest.
22:59When the time's up, we immediately feel disappointed with ourselves.
23:04Is the fat rendered on that one?
23:05Not quite all the way.
23:07We tried steering the hardest proteins to our toughest competition, but I am looking around
23:12at the kitchen and our best laid plans might have blown up in our face.
23:16It's delicious.
23:17It's delicious.
23:18Yep.
23:19What a awesome cook.
23:20That was intense.
23:21Oh, my gosh.
23:22Hopefully, the choices we made don't send us home.
23:27Oh.
23:38Tonight's challenge was to combine that sweet and that beautiful saving element with the
23:43proteins that Michelle and Zach had appointed for you all.
23:47It's time to find out which duos are in the top three.
23:51And sadly, which are in the bottom three?
23:54Not this time.
23:56But first, we need to take one last look at all of your dishes.
23:59Shall we?
24:04Darcy and Courtney.
24:06Hi, Joe.
24:07Hi, chefs.
24:08So, a chicken for a vegan.
24:10Yeah.
24:11The Israeli couscous.
24:12Was it spicy or sweet?
24:13Sweet.
24:16This is the bourouche, which is butter sauce.
24:20Yes.
24:21Yes, chef.
24:22Hmm.
24:23Okay.
24:24We just got to stay calm.
24:25When the judges come around, it feels like there's sharks that are about to attack.
24:29Hello.
24:30Zach, Michelle.
24:31I wasn't expecting this presentation.
24:33The plating is a little messier than intended.
24:36You think so?
24:37So, you really can't run or hide from them.
24:39You just kind of have to stand there and take it like a champ.
24:42Do you put the spice on the filet?
24:44Yes, chef.
24:46That'll taste well.
24:48Is that the kind of cereal you were looking for on the shrimp?
24:50Uh, yes.
24:51You especially never know what Joe is thinking.
24:53I think he only has one face.
24:55What's that?
24:56Salsa roja.
24:57Salsa roja with a salsa rubbed pepper.
24:59Mm-hmm.
25:01What's the heat?
25:02Hot paprika, jalapeno.
25:05Okay.
25:06Tina and Yvonne.
25:09Short ribs, huh?
25:10Yes, ma'am.
25:11You're confident in the choice to not use a pressure cooker?
25:14We're happy with it.
25:15Got it.
25:17Thank you, Joe.
25:19Thank you, Tiffany.
25:20Maybe hashtag middle?
25:21I don't know.
25:22Let's just manifest.
25:26Some outstanding dishes.
25:28Wow.
25:29Oh, my goodness, man.
25:30You got some flavor going on.
25:31Wow.
25:32I'm scared.
25:33The disappointments?
25:34Oh.
25:35We want it spicy and sweet.
25:36No.
25:37We want it spicy and sweet.
25:38We're happy?
25:39Yeah.
25:40Yeah.
25:43Okay.
25:44Wow, what a night.
25:45Right now, we'd like to take a much closer look at the top three duos.
25:51The first dish, we were blown away because they showcased seafood with utter finesse.
25:57Please, step forward.
26:01Jesse and Jessica.
26:02Yes!
26:03We're in the middle of the road, last challenge, and tonight we are showing the judges that that was a fluke and that this is us on a plate, and this is how you're going to taste for the rest of the competition.
26:16Describe the dish, please.
26:17Describe the dish, please.
26:18We made seared prawns with a sweet carrot and ginger puree, spicy shrimp and adouille jus, and mustard greens.
26:25Wow.
26:26Visually, you deliver every time with such finesse.
26:29I can see with the naked eye how well those shrimp are seared, and it just looks like you've got that harmony across the sweet, spicy aspect.
26:38Thank you, Chef.
26:39How long did you cook the shrimp for?
26:40I cooked them for about two minutes on each side.
26:48Listen, the shrimp are cooked beautifully.
26:51Yeah, it's sweet, it's succulent, and you're done with the sort of spicy elements.
26:56It is beautiful.
26:57Well done.
26:58Thank you, Chef.
26:59Thank you, Chef.
27:00I am loving that carrot puree.
27:01It is just so gorgeous and delicious.
27:05I feel like you took this challenge together as a duo.
27:09So good.
27:10Thank you, Chef.
27:11Thank you, Chef.
27:12This dish is really interesting because we asked you to execute a combination of sweet and spicy, but you went beyond that because there's also salinity and acidity all in this dish.
27:24Great job.
27:25Thanks, Chef.
27:26Thank you, Chef.
27:27I think the biggest mistake of the night was Michelle and Zach for handing you these prawns in the first place, and you nailed it.
27:32Well done, both of you.
27:33Thank you so much.
27:34Thank you so much.
27:42All right.
27:43The second dish that really impressed us tonight.
27:46Please come forward.
27:47Rachel.
27:48Rachel.
27:49Rachel.
27:50Rachel and Julia!
27:51Oh!
27:52Yes!
27:57Michelle and Zach, thank you for giving us that octopus.
28:00You've really underestimated us.
28:02We made seared octopus, some patatas bravas, spicy salsa roja, and sweet chambord pickled apples and radishes.
28:11Cooking octopus is difficult.
28:12Cooking octopus in 60 minutes is 10 times harder, but it looks so inviting.
28:20Thank you, Chef.
28:21Thank you, Chef.
28:22What's the octopus for?
28:23It was in the pressure cooker for about 15 minutes, and then we did a hard sear on the cast iron pan.
28:31It's exciting.
28:32It's exciting.
28:33My goodness.
28:34Y'all brought it today.
28:35Yes.
28:36Yes.
28:37You're playing no games.
28:38I mean, the octopus is tender, seared crispy on the outside.
28:44This is a delicious plate of food.
28:47Well done.
28:48Very nice.
28:49Thank you, Chef.
28:50It's an honor.
28:51So this dish is a perfect example of what a balanced dish should taste like.
28:57This is better than the octopus in some of my restaurants.
29:00Wow.
29:01Better.
29:02Thank you, Joe.
29:03That's exemplary.
29:05Bravo.
29:06It's delicious.
29:07However, I want more sauce.
29:09Taste has absorbed the sauce.
29:11Octopus is desperate for moisture.
29:13But you've got the marriage right here.
29:14A bit like you two.
29:15Well done.
29:16Come on, guys.
29:17Amazing.
29:18You want more bite?
29:23I think it's interesting.
29:25I always do.
29:26Okay.
29:27The last dish in the top three tonight.
29:31Please come forward.
29:36Tina and Yvonne.
29:43Zach and Michelle tried to trick us, but we made it to the top three.
29:49We've made a Korean-style barbecue short rib with radish kimchi and garlic rice.
29:56Fantastic.
29:57The beef looks crispy.
29:58The rice looks fluffy and nice.
30:00And for a one-hour kimchi, I'm really interested to see if it has that kind of spice that you would expect.
30:05How long did you marinate the ribs for?
30:07About 20 minutes.
30:08Mm-hmm.
30:13Sweet, check.
30:14Spicy, check.
30:15I love the beef itself.
30:17It is tender, but I do think you could have benefited from one more element of a sauce.
30:24Yep.
30:25But overall, this is delicious.
30:26Thank you, Tiffany.
30:27Look, the meat itself is kind of sweet and rich.
30:31The kimchi is kind of crunchy and soft at the same time.
30:35Flavors are pronounced, and the dish is unified in its theme.
30:39Great job.
30:40Thank you, Joe.
30:41Thank you, Joe.
30:42Listen, those short ribs just melt in your mouth.
30:44And just watching the way you were feathering the meat cooking one sliver at a time, it's exceptional.
30:49Again, brush that with a marinade as it comes off.
30:52Yep.
30:53But both of you, congratulations.
30:54Well done.
31:02Man is good.
31:03Oh, on me, before I faint.
31:04I know.
31:05Wow.
31:06Right now, we need a very serious moment.
31:08Excuse us.
31:11Joe, you're the boss.
31:13You rolled to the other side.
31:14They took the biggest risk.
31:16I agree.
31:17Very proud of you.
31:19You have an agreement?
31:20Yeah.
31:22Tina and Yvonne, Rachel and Julio, Jesse and Jessica, all of you cooked the best dishes of the night.
31:30But tonight's winning duo...
31:32Rachel.
31:33Congratulations goes to...
31:35Congratulations goes to...
31:42Congratulations goes to...
31:44Rachel.
31:45Rachel.
31:46Rachel.
31:47Rachel.
31:48Rachel.
31:49Rachel.
31:50Rachel and Julio!
31:51Oh!
31:52Oh!
31:53Oh!
31:54Oh!
31:55Oh!
31:56Oh!
31:57Oh!
31:58Oh!
31:59Well done.
32:00And the good news is you've got a huge advantage in the next challenge.
32:03Ah!
32:04All three of you duos are safe from elimination tonight.
32:06Yes.
32:07Yes.
32:08All of you head up to the balcony.
32:09Well done.
32:13Thank you, Zach.
32:14Thank you, Michelle.
32:15We won the challenge!
32:18First challenge that we win.
32:20Yes!
32:21It feels so good.
32:22It feels fantastic.
32:23Amazing.
32:24Yeah.
32:25Unfortunately, there were three duos tonight whose dishes didn't come together as we hoped.
32:34The first duo that we felt really did fall below our standards.
32:39Please step forward.
32:41Sue and Javier.
32:43Okay.
32:44I feel really worried because we forgot to work together and we make a couple of mistakes.
32:50We have our differences and it obviously showed in the dish.
32:55Right.
32:56Please describe the dish.
32:57Well, we make benison with sweet beur rouge sauce, mashed potatoes and salad.
33:04So, I want to make one thing very clear.
33:06That's not a beur rouge.
33:07Beur is butter, rouge is red.
33:11That's a berry compote.
33:12Okay.
33:13These three little pieces of fruit looks like it's just come out of my son's lunchbox.
33:17What a shame.
33:19Shall we?
33:27This challenge tonight was about the cohesiveness in these dishes.
33:30These elements don't even work together.
33:33This is a very heavy compote that is just super sweet.
33:38There's too much olive oil on the greens.
33:41Your venison, it is cooked beautifully.
33:44It's pink.
33:45But I think it's your worst performing dish.
33:48I'm not sure you actually communicated on what should we make as a duo.
33:54It's like, you do venison, I'll do the potatoes.
33:57And that's it.
33:59And it's just, it's not a dish that I'm enjoying.
34:02You certainly didn't do what we asked you to do.
34:05It's to create a cohesive dish that is balanced and unified.
34:11Thank you, buddy.
34:12Thank you, Jeff.
34:13Wow.
34:14None of it feels like it should be together.
34:17Okay.
34:18The next duo in the bottom tonight.
34:20Please come forth.
34:23Ricky and Ashley.
34:25I'm disappointed because we know this doesn't represent all that we're about.
34:30We know we can do better.
34:31It's really important for us not to go home tonight.
34:33Yeah.
34:34We can just hope that all the flavors come together and the steak is cooked perfect medium.
34:40Yeah.
34:41Tonight we made a spice rub filet mignon with dirty rice, a sweet chambord sauce, and slaw with
34:47radishes, mango, and pineapple.
34:50So visually this dish is a series of errors.
34:53The filet itself is overseared, and I don't think that creating a spicy component on a filet itself
35:00is the way to go.
35:01The use of the fruit, the cuts are all wrong.
35:04I mean, I can just see a duo really playing out of their league.
35:09Okay, shall we?
35:10Let's hope you've got the temperature right.
35:12So it's medium.
35:13What a shame.
35:14How long were they in the oven for?
35:15I think it was about four minutes.
35:16Came out.
35:17They were a little under, so I threw it back in for another minute and a half.
35:18So you can see just how it's sort of gone gray because it's been back in the oven twice,
35:31which is the worst thing you could ever do to fillet.
35:33Such a shame.
35:41So tonight, it just didn't come together.
35:45You have the sweetness, but it's not balanced well.
35:48The sauce, I mean, we already have sweets, so I'm not sure why I need another sweet, right?
35:52Like, it doesn't work here.
35:53Okay.
35:54Yeah, chef.
35:55Listen, there's nothing dynamic on this plate.
35:56The mango is very strange, and the filet is just screaming for help.
36:00When you have a Rolls-Royce cut, it doesn't need rubbed in such ridiculous spice.
36:06What a shame.
36:08Thank you, chef.
36:11Okay, it's time to taste the final dish this evening.
36:16This was a dish that we had really high hopes for.
36:20Please come forward, Zach and Michelle.
36:24I can't believe that.
36:26The feeling right now is embarrassment, honestly.
36:28Knowing that we came in to this challenge with an advantage, and to be standing in the bottom three is hugely disappointing.
36:37So it looked like your advantage backfired in more ways than one tonight, huh?
36:42A little bit.
36:43That's for sure.
36:44Okay.
36:45Please describe your dish.
36:46We made a crispy skin duck breast with sweet cherry red wine sauce, duck fat mashed potatoes, and spicy sauteed mustard greens.
36:55Zach, Michelle, you dictated the pace of tonight's challenge.
36:58You had it in your hands, and no one's asking you to go down the easy route, but when you cook a duck like that and you've got that much raw fat, we can't digest that.
37:07Mm-hmm.
37:08I'd never send a plate like that in my restaurant.
37:11It's just a mess.
37:12Right now, I'm still thinking about the other proteins we should have picked.
37:17I'm going to myself .
37:24Zach, Michelle, I'd never send a plate like that in my restaurant.
37:27It's just a mess.
37:29I'm going to myself .
37:30Shall we?
37:32It's okay.
37:33What fruit did you use in the sauce?
37:35Cherry, there's a chambord, red wine, honey, stock.
37:42It's quite shocking that you guys would produce a dish like this, really.
37:46The sauce doesn't even have the right consistency, and it's sweet and sticky like cough syrup on my teeth.
37:52Everything eats sweet.
37:54The greens, the sauce, there is no balance.
37:57And one of the things that I loved about your previous dishes was the balance.
38:02Yeah.
38:03But the duck is well-seasoned.
38:04The flavor is great.
38:06Listen, the mash is delicious, but an expensive protein, right?
38:10And you did not do it justice.
38:12And right now, you may have one foot out the door.
38:18I don't want to kill.
38:19It's so bad.
38:21It's going to be cooked for 95% on the skin side down.
38:23It's just surprising.
38:24Yeah.
38:25I've never seen such a, such a fall.
38:27Yeah.
38:28I don't know what happens.
38:29I love you.
38:30I love you, too.
38:32Okay.
38:33You guys have given us a lot to think about.
38:35Please give us a moment to discuss.
38:40Well, hopefully, um, they see the ambition.
38:44And that saves us.
38:45We've got to be smart each day.
38:46Next week, let's stay at the vintage and look where they are now.
38:51Let's talk about the venison with Alzu and Javier.
38:54It never synced.
38:55There was no harmony in the cook or the plate.
38:58And it just showed tonight.
39:00Ricky and Ashley, a disaster.
39:02They've ruined the filet.
39:03Yeah.
39:04In Zach and Michelle, duck not cooked right.
39:07Potatoes tasty, but together it was just so sweet.
39:10Were you in agreement?
39:12Yeah.
39:13Yeah.
39:14Yeah?
39:15Here we go.
39:19Zach and Michelle, Ricky and Ashley, Azu and Javier.
39:23Unfortunately for one duo, this is the last time you cook inside the MasterChef kitchen.
39:29We're all in agreement that the duo leaving MasterChef tonight is...
39:36Ricky and Ashley.
39:41Oh, no.
39:42Oh, no.
39:43Azu and Javier, Zach and Michelle, say goodbye and head back to your stations, please.
39:48Let's go.
39:58Ricky and Ashley, unfortunately tonight, one of the most glamorous proteins got the better of you both.
40:02The dish just did not work, but we've come to fall in love with our brother and sister dynamic.
40:08The connect is incredible.
40:12Seriously.
40:13It's been an honor.
40:14Have you enjoyed it?
40:15Come on.
40:16We can cook a lot better than what we showed today, which pisses me off.
40:18I know.
40:19But don't let that define you.
40:20Please place your aprons on top of your bench and make your way out.
40:24Thank you, guys.
40:25Let's give it up.
40:26Come on.
40:31Being eliminated definitely sucks.
40:33There's no other way to say it, but it looked like an amateur dish.
40:37You can't really hide it.
40:38Love you, Ricky Nail.
40:39Thank you, guys.
40:40I think our big Italian, loud family, they're going to be proud of us.
40:45Love you, guys.
40:46They're not going to hate us because we had one bad dish.
40:51Next time, it's single swim time.
40:58As the duo has faced their first team challenge of the season.
41:03You will need to make a seafood dish for 101 fishermen and their families.
41:09Rachel and Julio, since y'all won the last challenge, you'll choose your teammates.
41:14Yes.
41:15No.
41:16But when mother nature shows up.
41:20This weather is crazy.
41:22Diners are arriving.
41:24Let's go.
41:25Best laid plans.
41:26Raw fish.
41:27Do you want to go home?
41:28I'm going to drop those.
41:29They're going to run out.
41:30Captions, get them organized.
41:32Oh, my God.
41:33I felt dizzy.
41:34Keep cooking!
41:35Descend into chaos.
41:36Hey, we need a medic!
41:37Medic!
41:38Medic!
41:39Medic!
41:40Medic!
41:41Medic!
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