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BRITCOM 3
  • 7/25/2025

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00:01Previously on MasterChef.
00:02We're going to play recipe telephone.
00:05These duos are separated in the cooking
00:07of a dish over one hour.
00:08One starts, one brings it home.
00:10You've really got to set your partner up for success.
00:12Some were perfectly aligned.
00:14Flavors are great, techniques are great.
00:16You read each other's minds.
00:17Congratulations, Rachel and Julio.
00:20While others were out of sync.
00:22Don't put it on the fish!
00:24I'm doing the best I can with what I got here.
00:25Kate, I'm a boss!
00:27Brian, Kate, really left Kayla a mess.
00:29The steaks are still in the package.
00:31Wish she put the carrots on for me.
00:33Ladies, sadly, filet mignon is overcooked.
00:35And also this asparagus.
00:37It's just mush.
00:38Ryan, Kate, you didn't do enough.
00:40The duo leaving MasterChef tonight
00:43is Kayla and Ryan, Kate, say goodbye.
00:48Tonight, it's full steam ahead in the second team
00:52challenge of the season.
00:53You'll be cooking for a VIP fine dining experience.
00:57These are full-on Michelin star dishes.
01:00Oh, boy.
01:01But this is no ordinary service.
01:02One duo from each team will be cooking on the moving train.
01:06Oh.
01:07It's a race against the clock.
01:08The diners are boarding the train.
01:10Come on, come on.
01:11You've got to go faster.
01:12You've got to get these out before that train starts.
01:14To make sure everything stays on track.
01:16Should be medium-iron.
01:17That's black and blue.
01:18You both know what you're doing.
01:19All these dogs are overcooked.
01:20There's going to be hell to pay.
01:21This is a frickin' train wreck.
01:33This is far from the MasterChef kitchen.
01:36Yeah.
01:37Where are we?
01:39Any train?
01:40It's down to the top eight, and it's
01:42getting harder and harder.
01:43Last week, we were in the bottom.
01:46The margin of error is shrinking, so we're nowhere to hide.
01:49Nowhere to hide now.
01:50MasterChef station.
01:53This is our second field challenge.
01:55You know, we know we're in for a tough one.
01:57So we really got to step up today and knock it out of the park.
02:08MasterChef gravy train.
02:09MasterChef gravy train.
02:15Choo-choo.
02:19Excellent.
02:20Oh, my God.
02:22Last field challenge, Gordon's riding around on a water ski.
02:26And this challenge, he's in the conductor's seat.
02:28Like, what can't he do?
02:30What a ride.
02:31Oh, my God.
02:32Another unique entrance.
02:33Oh, boy, oh, boy.
02:35How cool is that, by the way?
02:37Yeah.
02:38Good morning, guys.
02:39Good morning, guys.
02:40Feeling good?
02:41Yes.
02:42Listen up, because it's time for our next big field
02:47challenge.
02:48Today, you'll be cooking for a one of a kind,
02:51VIP fine dining experience.
02:55VIP fine dining.
02:57That's right.
02:58You'll be serving nearly 60 VIP guests right here.
03:02Wow.
03:03I love it.
03:04These are discerning guests that are willing to pay a big
03:08premium for impeccable service and excellent food.
03:12In this challenge, each team will have to cook an elegant meal
03:16featuring a mousse bouche and a main course.
03:20That's right.
03:21Two courses.
03:22That's going to be tough.
03:23Now, listen up, because the duos on the winning team will
03:27be safe from elimination when we return to the Mars Chef kitchen.
03:30However, if you find yourself on the losing team today,
03:33you will fight for your survival inside that dreaded pressure
03:37test next time.
03:38I don't want to be on that.
03:39Another one.
03:40Where unfortunately, at least one duo will be leaving the competition.
03:47OK, guys, now we need teams.
03:49Today, to keep things really simple,
03:51we're going to split you right down the middle.
03:53So that means we have four duos on each team.
03:56Let's do this.
03:56This is going to be cool.
04:00All right, it's the blue team, aprons.
04:02Good luck, guys.
04:03All right, come on, team red.
04:06So we have Zach and Michelle, Rachel and Julio,
04:09Timothy and Athena, Tana and Kate.
04:11You are going to be the red team.
04:14Jessica and Jesse, Asu and Javier, Adam and Joel, Tina and Yvonne,
04:18you are going to be the blue team.
04:21I like red.
04:22All right, nothing keeps you running on schedule quite like this.
04:26Captain, so please take a minute amongst yourselves
04:29to pick one duo to lead your team to victory.
04:33We both run restaurants.
04:34We've both been bartenders.
04:36I think we should do it, too.
04:37Yeah, yeah, yeah.
04:38I mean, this guy runs million-dollar sales all time.
04:40We're ready to step up.
04:41Yeah?
04:41Yeah.
04:42You guys confident?
04:42Yep, yep, we feel good.
04:43Let's go.
04:44All right, let's go.
04:45One, two, three.
04:46Blue, blue, blue, red team.
04:48OK, so red team, please tell us who you picked as captains and why.
04:52We volunteered to be captains.
04:53OK.
04:54We're ready to show that we have some leadership
04:56skills, and we're excited about working with this team.
04:59OK, blue team.
05:00Who's the captain?
05:02All right, Jesse and Jessica, tell us why.
05:04We both have experience, especially in bartending,
05:07running the ship, if you will.
05:09And we do not put out poor food.
05:11So tonight is going to be the best food possible.
05:14OK.
05:15Right, red team, blue team, listen up.
05:16Today, we want to ensure that the diners get the highest
05:19quality of service.
05:21So we've created your menus for you today.
05:24Oh.
05:25Wow.
05:26Red team, you'll be cooking a delicious crab volivant,
05:31finished with creme fraiche and dill,
05:33topped with salmon roe caviar.
05:34OK.
05:35After that, your main course is a beautiful medium rare filet
05:39mignon with sauteed mushrooms, mashed potatoes,
05:42wilty greens, finished with a beautiful peppercorn sauce.
05:46Blue team, you'll be cooking a beautiful sesame crusted ahi
05:50tuna crisp, served with an avocado puree
05:53and pickled red onions.
05:55The entree is a delicious pan seared duck breast
05:58with butternut squash puree, roasted carrots,
06:01and a port wine sauce.
06:04You understood?
06:05Yes, Chef.
06:06But this is no ordinary service,
06:08because once our VIP guests arrive,
06:11one duo from each team will be responsible for cooking
06:14and serving the amuse bush on the moving train.
06:19Oh, my god.
06:22Yes, the train's going to be moving.
06:24Yes, it's cramped.
06:25Yes, you've got Joe Bassiano's breathing down your neck.
06:29We have never served food in a moving train.
06:32Are you kidding me right now?
06:34The train does a loop around the stunning scenery
06:37for 45 minutes.
06:39So by the time it returns, your main course
06:42must be ready to serve.
06:43And the diners will be casting their votes
06:46for the best team based on both courses.
06:50Right.
06:51Red team, blue team, are you ready?
06:52Yes, let's do it.
06:53Your time starts now.
06:57Let's go.
06:58Let's go.
06:59Let's go.
07:00Let's go.
07:01Let's go.
07:02Let's go.
07:03Let's go, guys.
07:04Let's get it.
07:05Let's get it.
07:06Let's get it.
07:07Taste the dishes.
07:08All right.
07:09You guys feeling good about what you're tasting here?
07:11The appetizer, the amuse bush.
07:13Crab, creme fraiche, dill.
07:15We have the duck, and it's cooked a perfect medium rare.
07:18The skin is super crispy.
07:19It is going to be really difficult to replicate these dishes.
07:23Fine dining is all about precision,
07:25and there's nothing really to hide behind here.
07:27So rolls.
07:29I like Joel and I to take the train,
07:30because precision and consistency is right up my alley.
07:34Yep.
07:34OK.
07:35Joel and Adam, you guys will go down the train
07:36and kick ass over there, OK?
07:37Yeah.
07:38To sear the tuna and the duck,
07:39I'm going to have Tina and Yvonne start that, OK?
07:42Tina, my name, tuna, my game.
07:44Yes.
07:45I love it.
07:46Yes.
07:47Azu and Javier, we're going to have you work on the vegetables.
07:49Our style of leadership is straight to the point.
07:52Absolutely.
07:52There's no time to mince words here.
07:54I want to get the job done, and I want us to win.
07:56We taste everything, every component, all right?
07:58If it's not good, we don't serve it, OK?
08:01If we have to, we're going to get real Boston real quick
08:03in this challenge.
08:05Look at me, I am the captain now.
08:08All right, we're ready to dig into the steak.
08:10This is going to be a really difficult challenge,
08:11because the key to reputating this menu
08:13is nailing the steak.
08:14If we're off there, the whole dish is going to be off all day
08:17long.
08:18So who feels really comfortable with the Amouj?
08:19We've done Vula Von before.
08:21Rachel and Julia, we'll put you guys on the train.
08:23Having been captains already, that's your ship,
08:25and that's your train.
08:25Just run with it.
08:26We got it.
08:27Athena and Timothy, you guys have done potatoes
08:29now a couple of times if you're good about.
08:30Yeah, we can saute that for sure.
08:32OK.
08:32And then my South Dakota ladies.
08:34Yes, I'm on the meet.
08:36OK, you guys are on the meet.
08:37I'm taking the lead on this challenge,
08:39but we're going to have to take turns, you know,
08:42being in that leadership role.
08:44I feel good.
08:44Let's just communicate, you guys.
08:46We need to communicate.
08:46I'll be kind to each other, but communicate.
08:48Our leadership style is going to be to protect
08:50the emotions of our team.
08:52And we're going to show that we have confidence in them,
08:55so they can have confidence in themselves.
08:57One, two, three.
08:58Go!
08:59Let's go, team.
08:59Woo!
09:00Go, go, go, go, go.
09:02Let's get ready.
09:04OK, show me the tuna.
09:06Bring the energy, team.
09:08We've got this today, guys.
09:09Already rocking and rolling, team.
09:10I love it.
09:11Yes, we good.
09:12You good.
09:15What a beautiful day.
09:16Oh, my goodness.
09:16Look at this.
09:17Very exciting challenge.
09:18We're looking for a train full of VIP diners.
09:21These dishes are full-on Michelin-starred restaurant dishes.
09:24The whole point of the day is starting off strong and organizing
09:28yourself from the beginning.
09:30How are the potatoes?
09:31I know.
09:31They're boiling.
09:32Potatoes are boiling.
09:33Sorry if I annoy you guys.
09:34No, no, you're good.
09:35I need to, like, annoy us as much as possible, please.
09:38Red team captain, we've got Michel and Zach.
09:40They've been on top.
09:41They've been on the bottom.
09:42Their ambition sometimes outweighs their capacity, I think.
09:45And today, they're here to demonstrate that they have what
09:48it takes to lead a team like this to victory.
09:50Sure.
09:51How are you guys doing?
09:52All right, Rachel is going to chop up some dill.
09:53We're going to get the voul avant baking right now.
09:56OK.
09:57Let's talk about the red teams and Moosebouche,
09:59that beautiful little voul avant.
10:00You have a lot of variables with that.
10:02Is the crab meat creamy enough?
10:03Is the pastry shell toasted enough?
10:05My big concern about the red team is the filet mignon.
10:08So those are a lot of filets to cook.
10:10How do you cook them all to a perfect medium rare?
10:12You're going to have to sear all the steaks
10:14to rare during prep.
10:15And then when the tables will call for service,
10:17you can cook them to need rare.
10:19Let's go, blue team.
10:20We're tasting everything, OK?
10:22Yes, yes, sir, yes, sir.
10:24So captain of the blue team, we've got Jessica and Jesse.
10:27Another powerhouse duo, assertive, strong,
10:30and most importantly, they've got the finesse.
10:32But Jesse can get pretty fiery under pressure.
10:35You should feel good about this.
10:36Yes.
10:37I think we need a touch of oil in there.
10:38No.
10:39Are you sure about that?
10:40We don't need any oil.
10:41No.
10:42No?
10:43OK.
10:44Don't.
10:45You have to sear the tuna properly.
10:47You have to toast the sesame seeds.
10:49It has to be crisp.
10:50Yeah.
10:50So many variables.
10:51Absolutely.
10:52Looks good, right?
10:53OK, yeah.
10:53Keep it going.
10:54Let's talk about the duck.
10:55Not only are you worrying about a temperature on the inside,
10:58but you also need the crispy skin, which means you have
11:00to render out that fat.
11:02Absolutely.
11:03The protein, obviously, no pressure,
11:05but, like, big deal.
11:06Yeah, big deal.
11:07So I just, like, rolls between the two of you,
11:08like, making sure who's doing what.
11:10And, you know, we know what's going on.
11:12Red team, blue team, the train is departing in 20 minutes.
11:18Let's go.
11:19Jessie, Jessica.
11:20So who is doing what?
11:22Tina is working on the fish right now,
11:23why Yvonne is scoring the duck breast.
11:24Joel and Adam working on the shisho leaves for the tuna.
11:28And Javier and Azu are working on butternut squash puree right
11:31now.
11:32So everyone's got a clear, clear roll.
11:33Yes.
11:34Who's going on the train?
11:35Joel and Adam are going to go on the train.
11:36Yes.
11:36Have you guys cooked the tuna like this before?
11:39Do you normally cook it dry?
11:40Because Adam wanted the oil on the fish.
11:43And need a little oil so that you get color on the sesame seeds.
11:47So please take this out of the pan, all right?
11:50Look at that tuna's already, look at that.
11:52It's already coming off.
11:53Any salt?
11:54Yes.
11:54Yes, salt in the sesame seeds.
11:56Together, we're going to get the tuna.
11:57We're going to get the tuna.
11:58Oh, yes.
11:59Yes, salt in the sesame seeds.
12:00Yes.
12:00Together.
12:01Wait, so is there salt on the actual tuna?
12:05Only on the sesame seed.
12:06You should put some on the tuna as well.
12:09OK.
12:10You need to make sure it's all salted and seasoned, right?
12:13Jess, Jess, come here.
12:15This is all wrong.
12:16OK.
12:16We know it.
12:17I think we know it.
12:17You need to take control of this because this is going
12:19to go sideways really quick.
12:21Tina is her name.
12:21Tuna might be her game, but not today.
12:24So you're the captain, right?
12:25What are we going to do?
12:25Yeah, I think we need a touch of oil in there.
12:27As soon as the tuna gets on the train,
12:29there's nothing we can do.
12:30It needs more oil.
12:31Tina, Tina, it needs more oil, OK?
12:32OK.
12:33If we don't get this tuna right,
12:34it's going to set the tone for the rest of the meal.
12:50So you're the captain, right?
12:51What are we going to do?
12:52It needs more oil.
12:53Tina, Tina, it needs more oil, OK?
12:55It is so important as captains to step in and pivot roles.
12:59And we cannot sit there and keep working with a bad product.
13:02As soon as Joel and Adam get on the train,
13:04there's nothing we can do.
13:05So we need to set the brothers up for success.
13:08We're going to do a quick, quick sear,
13:09just like she was doing.
13:10But I just want a little oil to brown it a little better.
13:14All right, good luck.
13:16Use this.
13:17Don't use the cones.
13:18OK, can you do more tuna?
13:19I'll sear it.
13:20OK, just, just, I have tuna here.
13:23OK.
13:23Right, Zach and Michelle, tell me,
13:25how do you split this team up?
13:26Who's doing what?
13:27So we've got Rachel and Julio on the amuse-bouche.
13:29Athena and Timothy are on the potatoes and the Swiss chard.
13:34Kate and Tana, they're on the steaks.
13:35And the follow-up one's in the oven?
13:37Yes, they're in the oven, yep, they're in the oven.
13:38Check the seasoning before they depart on that train.
13:42All right, sounds good, you got it, thank you.
13:44Oh my gosh, this butter is melted.
13:47Right, listen, what are you two doing?
13:49Zach, Michelle, two seconds, please.
13:51We've got to sear these guys, yeah?
13:53Top and bottom.
13:54Got it.
13:55That is not seared.
13:56No, it's not.
13:57Yep, that's my fault.
13:58Do you both know what you're doing?
13:59Let's go work it, yes?
14:00Got it, thank you.
14:01Let's go.
14:02All right, if at any point in time you guys want us to step in,
14:05please just communicate that.
14:07We got it, yep, we got it.
14:08Gordon's upset, but Kate and Tana are telling us
14:12that they've got this under control.
14:14I do believe in you, I know that you're capable of this.
14:15I've seen your steaks before.
14:17You got it, you got it, you got it.
14:19They still seem confident, so we want to trust in them.
14:22Guys, 15 minutes, we have to have plates.
14:23Oh my goodness me, red team are fast asleep.
14:25Tana and Kate attempted to sear the filet,
14:28and all it was just lightly seared on top and roll around the outside.
14:31Oh my god.
14:32They don't look confident.
14:33In their effort to try to prove themselves,
14:35might drag the entire red team down.
14:36Yeah.
14:37Hey, how are we looking on the puree?
14:38Just a bit, no?
14:39Just a bit, yep.
14:41Blue team's not much better.
14:42So the sesame seared ahi tuna, they put Tana on to do it, disaster.
14:47It looks just as white as it did before it went in the pan.
14:51Why are we heating the pans up so hot?
14:53When you put a pan that hot, you're going to hit instant caramelization.
14:55It's going to burn the carrots, all right?
14:57So just let it sit there, OK?
15:00So Jesse is passionate.
15:02He is happy to tell you what he thinks.
15:05We're going to eat some garlic.
15:06I'll grab some garlic real quick.
15:07I'll crush your protein.
15:07Stay behind.
15:08Azu, stay behind you, please.
15:09Yeah, sorry.
15:10OK.
15:11All right.
15:12He's typically got a really great opinion,
15:13but sometimes it comes off a little bit steamy.
15:16And it might ruffle some feathers.
15:18Taste this, please.
15:23It's fine.
15:23It's not fine.
15:24We want good.
15:25The velveteer.
15:26Is it hot?
15:27Yes.
15:27It's good.
15:28It's OK.
15:35Red team, blue team, the diners are
15:37boarding the train.
15:38Let's go.
15:42OK, we're getting ready to taste, guys.
15:44Shall we?
15:45Blue team.
15:46How's the juice?
15:47Much better?
15:48Better.
15:48OK.
15:49Put it right here.
15:50Jessica and Jesse, describe the dishes, please.
15:53All right.
15:54So we have a seared sesame-crusted ahi tuna with an avocado crema
15:57and some pickled onion.
15:58And for your entree, we have a seared duck breast,
16:00port wine jus, butternut squash puree, and some glazed carrots.
16:04We've got a lot of problems here.
16:06The tuna is overcooked.
16:07The sesames are not toasted at all.
16:09I mean, but we had this conversation
16:10about putting color on the sesame seeds.
16:13It takes a hotter pan than what you're using.
16:15Tuna is bland.
16:16I mean, it's under-seasoned.
16:17OK, I heard.
16:19The duck.
16:20Beautiful.
16:23Yep.
16:24We taste those cows.
16:25They're undercooked and they're under-seasoned.
16:26Absolutely.
16:27Look, the train is leaving in 15 minutes.
16:29And this tuna needs to be rectified.
16:30OK.
16:31Thank you, Chef.
16:32Train's leaving, guys.
16:33We need to redo that tuna right now, OK?
16:35So get all the pans on as hot as possible.
16:37I do, I do.
16:38It needs more seasoning, too, and it needs to be salted.
16:40More salt?
16:41Yes, they said it was bland, yes.
16:43So the tuna seems to be getting off to a rocky start.
16:45It's under-seasoned.
16:47We're having to re-cook it.
16:48Time's running out.
16:49If we miss this train, we're going to be in that pressure test.
16:53OK.
16:54Zach and Michelle, describe the dishes, please.
16:56So the amuse-bouche is a crab voul avant with a dill creme
16:59fresh with salmon roe on top.
17:01And then we have a filet mignon with some Swiss chard,
17:03some creamy potatoes, sauteed mushrooms,
17:05and a green peppercorn sauce.
17:07Both the amuse-bouche and the filet look technically sound,
17:10but they look sloppy.
17:12We need more precision, more perfection.
17:14This looks like family meal of current, Chef.
17:16Sid, Sid got too much crab.
17:18Who's seasoning that?
17:19That was Rachel and Julio.
17:21More salt.
17:21OK.
17:22You've got to remember, you may taste the crab by itself,
17:25but once it goes in that pastry, it takes a little bit of that away.
17:28So make sure it's highly seasoned.
17:29OK.
17:30Understood.
17:31The cook on there?
17:32It should be medium rare.
17:33So you can tell how rare that is.
17:35That's black and blue.
17:37Our steak was rare.
17:39We have a big issue.
17:40Understood.
17:41I'm not confident with those two cooking.
17:42This is a disaster.
17:43If I start bringing steaks back from the dining room,
17:45rare, moving like this, there's going to be hell to pay.
17:51That can't happen.
17:51That's not good.
17:52All right, guys, let's pull it in.
17:54Let's go.
17:54All right, guys, let's pull it in.
17:55Let's go.
17:56All right.
17:57Rachel and Julio, the feeling needs to be a little more seasoned,
17:58a little more salt.
17:59Seasoned.
18:00Yep, more salt.
18:01Copy that.
18:02There you go.
18:03OK, we saw it was rare.
18:04So it was.
18:05So I don't want to, like, say that I don't believe in you guys,
18:06because I do, but we just need to come up with a system here that works.
18:20OK.
18:21What is going on?
18:23Feeling like we have to pay extra special attention to these steaks
18:26in order for them to turn out the way that we want.
18:29Just make sure that our station is, like, neat and tidy and ready to go.
18:32If you're coming on the train with me, we are leaving in five minutes.
18:36Your amuse-bouche needs to be ready.
18:38Five minutes, Julio and Rachel.
18:40Five minutes until that train leaves.
18:42Got a brush?
18:43Can you grab a brush for me?
18:44Yeah.
18:45Where is the tuna?
18:46I went into this, wanted to be the cool, calm collective captain,
18:48and I'm starting to freak out.
18:50The train's leaving, guys.
18:51We've got to get the tuna on.
18:52Come on, come on, come on.
18:53Brush that.
18:54I have no clue if this tuna is cooked correctly.
18:57And we need to get those tunas done and on the train.
19:00We've got the velote right here, yes.
19:02This needs to thicken it up in there because we're just going to add a little bit to the saute pan.
19:06OK.
19:07Yeah, that's good.
19:08You did a good job punching that up.
19:09One minute to go.
19:10Let's go.
19:11You guys good?
19:12OK, we are ready to go.
19:13All right.
19:14I think we're ready.
19:15Red team, blue team, all aboard.
19:17Make sure you have everything with you to execute your amuse-bouche.
19:21Let's go.
19:22Let's go.
19:22Let's do it.
19:23OK, guys, go kick ass for us, OK?
19:24Let's go.
19:25Let's go.
19:26Let's go.
19:27Let's go.
19:28Let's go.
19:29Why is there four on the red team?
19:30Did they just help us bring Joe?
19:31Is that OK?
19:32Yeah.
19:33Thank you so much.
19:34Just drop it off.
19:35All right.
19:36All right.
19:37Good job, guys.
19:38Let's go.
19:39We've prepped for this amuse-bouche, and we are ready to go.
19:41The only thing we're worried about, really, is leaving our team behind with so much to do
19:45the entree.
19:48Scary.
19:49And they're off.
19:50Hey, bye, guys.
19:51There goes the train.
19:52There they go.
19:53Good luck, Joe.
19:55OK, blue team, red team.
19:57We have full train of fine dining clients.
20:00We need to impress them.
20:01This is your time.
20:02Go to it.
20:03Come on.
20:03Come on.
20:04First time we're on a train.
20:05I know.
20:06How crazy is that?
20:07And right high, high, high, high, high behind.
20:09I wish that we had not had to cook the tuna three times,
20:13but we're going to make it work.
20:14We need to have a good sear on the tuna, so we're picking out the ones that look the best.
20:18These are the ones I want you to use.
20:20Service ready.
20:21Blue team, red team is ready with the first four amuse-bouche.
20:24Are you ready?
20:25We've got some VIP dinners, and he's got to look good.
20:27Coming up.
20:29Right, train's gone.
20:30Just under 35 minutes until the dines return, and we start serving the main course.
20:35The equal should be the last thing that goes in.
20:37You have to make sure the carrots are cooked before you add it, OK?
20:39Yeah, Chip.
20:41Oh, is that enough color on that one?
20:43No.
20:44Don't flip it, then.
20:45Get it back.
20:46Turned over.
20:47Thank you, Tiffany.
20:48Normally, they call me Chef.
20:49Chef.
20:50Thank you, Chef.
20:51Sorry.
20:52That won't happen again.
20:53I know it won't.
20:57Zach, I want you to fill that one.
21:00Feels pretty rare.
21:01So you've got to be careful.
21:02Yeah, I know.
21:03I'm debating whether or not.
21:04What are you debating about?
21:05Well, if Michelle and I take that over, but we've got a plate.
21:07Which one is the most important?
21:09The protein.
21:10Yeah.
21:11And it sounds like a no-brainer.
21:12All right.
21:13The steaks with Tana and Kate have been a little bit in shambles, and it's time to sort that out.
21:17I think we should finish the steaks.
21:19Yeah.
21:20I know that this is difficult.
21:22Let's have Zach finish them while you guys are continuing to start them.
21:25I don't want to be mean, but we're just feeling like we need to babysit to ensure that everything goes right.
21:31Whoo!
21:33Oh, my God.
21:34It did it again.
21:35We keep leaving it unattended.
21:37There's so much focus on the steaks, and everything else has fallen on us.
21:40But we don't have enough hands for the other parts of the plate, and if they keep focusing on these steaks,
21:45everything else is going to suffer.
21:46Michelle, when Julio and Rachel get back, we'll probably need help with that just because it's a lot of potatoes.
21:51Yep.
21:52Yep.
21:57Let's go, boys.
21:58We've got to go faster.
21:59Yes, yes.
22:00Yeah, Joe.
22:01We're on a moving train trying to do very delicate work, so there's quite a bit of pressure.
22:06Ah, .
22:07Especially with these damn potatoes flipping over.
22:09We're behind you.
22:10Oh, he's moving.
22:12This is crazy.
22:13Come on, come on, come on.
22:14Service.
22:15Service, please.
22:16We've got service for four.
22:18meeting.
22:22We're taking two minutes.
22:23Best!
22:24Oh, well!
22:25Ladies and gentlemen, welcome to our gourmet train dining experience.
22:28Show of hands, if you preferred the ahi tuna from the blue team, please raise your hand.
22:32êm if you'd prefer the crab bolon from the red team, please raise your hand.
22:37The red team, please, right here.
22:38Red dress, red team, we're on the crab.
22:41Why?
22:43Excellent, for you, sir?
22:44The crab is going to be very hard to taste.
22:46Enjoy the rest of your meal.
22:48One more to complete the four.
22:49We'll get out in front of them right here.
22:52Blue team, service coming up.
22:54Rachel and Julio.
22:55We've got to go faster.
22:56Come on, off you go, off you go.
22:58Yes, sir.
22:58Let's go, make them perfect.
23:00Hot, watch out behind.
23:01Sorry?
23:02We're halfway there, but we've got to get these out
23:03before that train stops.
23:04I don't want Jesse yelling at me.
23:06I'm more worried about Jessica yelling.
23:08Have you heard Jessica yell?
23:10That's burnt.
23:11All right, we've got to turn the elements down
23:12on all of these burners.
23:13They're going way too high.
23:15See, this is burnt.
23:16How'd you burn a carrot?
23:18Look at this.
23:19You need to control that over there, please.
23:21I'm trying.
23:22Javier is scorching multiple batches of carrots,
23:26and it's becoming painful.
23:28OK.
23:29These are garbage.
23:30These are garbage.
23:31Jessica.
23:32Hey, that's not going to help us, all right?
23:34Slow down.
23:35Jess doesn't get frustrated often,
23:37but when she does, the Boston accent comes out.
23:40There's maple and everything.
23:41How do you burn a carrot?
23:45What?
23:45Lower the heat on everything.
23:48Red team, blue team, we're almost at the station.
23:51Glass tables.
23:51Let's hurry it up.
23:52Come on.
23:53Let's go, team blue.
23:54Help you?
23:56Let's go, let's push.
23:57No, I dropped the ball right now.
23:58Gentlemen, gentlemen, OK, does someone prefer one or the other?
24:07Well, I prefer the crab.
24:08The cream sauce is just beautiful.
24:11Delicate flavor of the tuna.
24:13Just sitting on that light potato chip really stood out.
24:16If you enjoyed the tuna from the blue team,
24:18please raise your hand.
24:20OK, so we have three votes for the blue team tuna,
24:23and one vote for the crab boulevard from the red team.
24:27Last tray is going out.
24:29Service, last ones.
24:30Let's go.
24:31Come on.
24:32Nice.
24:33Good job, buddy.
24:34Well, I thought both were beautifully presented.
24:37To me, the blue one, I loved it.
24:39Gee, it was good.
24:40Oh, it's good.
24:41It was good.
24:43I've enjoyed the tuna, the blue dish,
24:45but I preferred the crab boulevard because I
24:48thought it was more balanced.
24:51Red team, blue team, the train is coming, guys.
24:53Let's go.
24:56We've got to start plating.
24:58You got it, guys.
24:59Blue team, are the ducks ready for the first table?
25:01No. No.
25:02We've got two more left, and then we're good.
25:04Let's get them in the pan.
25:04Come on, put one more in there, one in there.
25:06I got it. I got it.
25:07It's starting to freak out because the train comes back,
25:09and we are not ready for service.
25:10Faster, yes, faster.
25:11Hot, hot.
25:13Blue team, let's go.
25:17The duck needs to get finished.
25:18The carrots aren't cooked correctly.
25:20Hey.
25:21There's one.
25:22There's one.
25:23But that's not ready.
25:24And it's still chaos in the kitchen.
25:25We're panicking.
25:26We're panicking.
25:27Oh, come on.
25:28Oh, no.
25:29OK, blue team, blue team.
25:30Let's go.
25:31Let's go.
25:31Come on.
25:32Oh, no.
25:33OK, blue team, red team.
25:34Let's go.
25:35Come on.
25:35Oh, no.
25:36OK, blue team, red team.
25:37Let's go.
25:38Come on.
25:39Let's go.
25:40Let's go.
25:40Let's go.
25:41The entree service is about to start.
25:42Let's go.
25:42Joel, Adam, pick up.
25:43Let's go.
25:44Rachel, let's go.
25:45Let's go.
25:46Let's go.
25:47Oh, here we go.
25:48OK.
25:49All right.
25:50Jump back over here.
25:51Joel.
25:52On veggies with Javi and Azu.
25:53Adam is doing a duck.
25:54Adam and Joel are back helping us out.
25:55Thank God.
25:56Adam, you feel good bringing the duck up?
25:58Hey, guys, listen.
25:59Yeah, I've never done it.
26:00We need to be put in the pan on the skin side down.
26:02Why the hell are you cooking duck?
26:04That's a good question.
26:05Never cooked duck, but I know you have to go skin side down.
26:08Let's go.
26:09Let's go.
26:10The entree service is about to start.
26:11Let's go.
26:12Joel, Adam, pick up.
26:13Let's go.
26:14Never cooked duck, but I know you have to go skin side down to render the fat and get the skin crispy.
26:20That's for one portion.
26:21How you do that with 60, I have no clue.
26:24I don't want the reason the blue team loses to be because of the duck, so I'm a little bit nervous about jumping in on the protein.
26:30The six will be cooking.
26:31When we pick up the six, we put six more in a pan or a warmish pan.
26:34Gotcha.
26:35Michelle, Zach, what do you need?
26:37Cleaning these plates up.
26:38Heard.
26:39Rachel, we need sauce.
26:40We need more sauce.
26:41More sauce.
26:42Dinahs are sitting down.
26:44Red team, blue team, let's go.
26:45One more duck.
26:46One more duck.
26:47One more, one more, one more.
26:48I'm going, I'm going, I'm going.
26:49Go, go, go.
26:50Jess, down.
26:51Come on, let's go.
26:52We've got to go.
26:53Tana, make sure all the steaks you sent up are about the same size.
26:55Don't send up a big one with a little one.
26:57Okay.
26:58A little more charred in those pans.
26:59A little more charred in the pans.
27:00Moving forward.
27:01Heard.
27:02Heard.
27:03Go, go, go.
27:04Jessie, send them, please.
27:05Let's go.
27:06Ready.
27:07You're back.
27:08I'm going to have you want that.
27:09Steak steak.
27:10Can someone have steak?
27:11Yep, I'm on it.
27:12Zach, can you hang out with the steak?
27:14Okay.
27:15Yeah, yeah.
27:16Do you want one of us to come help plate?
27:17Yes.
27:18Let's go.
27:19Next six.
27:20All right.
27:21Next six.
27:22As soon as they come out, they've got to go on.
27:23Let's go then.
27:24Let's go.
27:25Everyone's saying yes, but we're just sort of standing staring.
27:26Let's go, guys.
27:27Come on.
27:28Service, please.
27:29Send it, Jessica.
27:30Pick up a service, please.
27:31Let's go.
27:32Send it.
27:33Let's go.
27:34We need to get faster.
27:35We need to get caught up on the steak.
27:36Let's go, red team.
27:37Come on, guys.
27:38You need more potatoes?
27:39I need charred.
27:40Right here.
27:41You got it.
27:42You got it.
27:43Let's go.
27:44Yes.
27:45For sake.
27:46Touch that in there.
27:47Yeah.
27:48Ice cold.
27:49Ice cold green.
27:50Red team, all of you, stop.
27:51Come here.
27:52Come over here.
27:53Now, that is embarrassing.
27:55We've got ice cold greens.
27:57Captain, step up and get a system quickly.
27:59Yes, chef.
28:00Otherwise, we may as well go back to the master chef kitchen now
28:03and start the pressure test.
28:04Yes, chef.
28:05Come on.
28:06Let's go.
28:07Julia, I do want you up front with us.
28:09Rachel, can you help Timothy and Adina?
28:12Yes.
28:13I will grab a bigger pan so we can cook more at the same time.
28:15More?
28:17My greens are only cold because they're waiting for these filet mignons.
28:21So it's very frustrating because I'm also sauteing mushrooms and making sure our sauce is warm.
28:26In the middle so we can both work.
28:28Lack of communication is causing a problem.
28:31We're not finna blame you when it comes down to us.
28:33Mushroom.
28:34Come on, guys.
28:35Mushroom prone.
28:36Energy now, yeah?
28:37Green.
28:38Green.
28:39We do need greens.
28:40Make sure those are ready to go.
28:41The red team is total chaos.
28:43Our team is not cohesive.
28:44We're not communicating.
28:45Zach and Michelle need to get the team back on their feet because this is literally going off the tracks right now.
28:51How long for the next six now, Zach?
28:53We should be ready to go real fast, Chef.
28:55Maybe like a minute or two.
28:56Let's go.
28:57Bring it together.
28:58Let's go.
28:59Pick up.
29:00We need to work together.
29:01Go, go, go, go.
29:02Here you go.
29:04Let's go, blue team.
29:05Keep it up, guys.
29:06Hey, I'm missing carrots, guys.
29:08One carrot down.
29:09Y'all can't count?
29:10We gotta go.
29:11Food's getting cold.
29:12Service, please.
29:13Let's go.
29:14Ready for service.
29:15Ready for service.
29:23I like the duck, I think, overall.
29:25This is all just too salty.
29:27Diners, diners, now you're on to the entree.
29:29So we have from the red team filet, from the blue team, the pan seared duck.
29:33Is everything cooked properly to your liking?
29:35Yes.
29:36The duck is rendered properly with a crispy skin.
29:38Perfect.
29:39This is delicious.
29:40Not crispy.
29:41Not crispy.
29:42If you preferred the filet of the red team, please raise your hand.
29:45So it's a draw here.
29:46Three to three.
29:50How we looking on duck, guys?
29:51We're good.
29:52One has two minutes.
29:53One has four.
29:54Have a look.
29:55Just touch them.
29:56They're rare.
29:57Look, OK?
29:58That's not even cooked, OK?
29:59Jesse, touch that.
30:00That's raw there, OK?
30:01So he's got to get some heat in that pan.
30:03OK?
30:04All right.
30:05Too many people cooked the duck.
30:06It's going to get .
30:07OK?
30:08We put Adam next to Yvonne on the duck,
30:10and there's a few moments where we notice that there's a couple undercooked ones,
30:14and the skin's not crispy.
30:15But we're still confident of Yvonne and Adam.
30:17Cooking 59 duck, all medium rare, all crispy skin.
30:20This is going to be the toughest task in the competition so far.
30:23Not too raw.
30:24Look at that.
30:25That's real.
30:26That's real.
30:27Take it more.
30:28Take it more.
30:29Let's go, Red Team.
30:30Sauce goes on last, guys.
30:31Let's go.
30:32Nicely cooked those steaks.
30:33Yes, Chef.
30:34We're getting better at the system here.
30:35The steaks are finally coming together for us,
30:36and we can feel things starting to turn around now.
30:38Pick up, please.
30:39You got it, guys.
30:40Keep it up.
30:41Some of these are overcooking.
30:42Don't overcook your duck.
30:47Good afternoon, folks.
30:48I hope you enjoyed that fantastic train ride.
30:50Everything OK with the cook on the meats?
30:51Yeah.
30:52The duck, it's cooked beautifully.
30:53Fabulous.
30:54The combination of flavors and the sweetness, we've all really enjoyed that.
30:58And on the Red Team Filet, are they all cooked perfectly medium rare?
31:00Yes.
31:01Yes.
31:02Yes.
31:03Very nice.
31:04Well seasoned.
31:05OK.
31:06If you enjoyed the duck of the Blue Team, or raise your hand, please.
31:07Two ducks.
31:08And if you enjoyed the filet mignon, OK, four for red and two for the blue duck.
31:13Thank you very much.
31:14Enjoy the rest of your meal.
31:16OK, folks.
31:17Hello, everyone.
31:18Is everything cooked properly?
31:19Everything to your liking?
31:20I just feel like the Blue Team's duck is a little overcooked.
31:21It's supposed to be medium rare.
31:22Yeah.
31:23Well done.
31:24OK, folks.
31:25Hello, everyone.
31:26Is everything cooked properly?
31:27Everything to your liking?
31:28I just feel like the Blue Team's duck is a little overcooked.
31:29Yeah.
31:30OK.
31:31Let me take that back.
31:32I apologize.
31:33Have them do it again.
31:34Adam.
31:35Yes, Chef.
31:36Get those ducks uniform.
31:37Remember, large together, medium together, small ones together, yes?
31:40Yes, Chef.
31:41All right, guys.
31:42We got an overcooked duck.
31:43Blue Team.
31:44Yes, Chef.
31:45One more duck on the fly, please.
31:46It's not medium rare.
31:47That's medium well, yes?
31:48Guys, come on.
31:49Oh, my God.
31:50This is a disaster right now.
31:52I'm now questioning if it was the right decision to put a second person on duck.
31:56This is embarrassing.
31:57If we can't get the duck right, this could be the downfall of our team, and we could
32:00be in the pressure test.
32:01Ducks, how long, please, Adam?
32:02Chef, I don't know.
32:03I'm warming them up.
32:05Come on, guys.
32:06This is basic .
32:07For sake.
32:08Ducks, how long, please, Adam?
32:09Chef, I don't know.
32:10I'm warming them up.
32:11Are the rest of these going to be overcooked like that one?
32:15Unfortunately, yes.
32:16All these ducks are overcooked.
32:17All these ducks are overcooked.
32:18Can we feel this?
32:19Feel that duck?
32:20Does that duck feel like the other ducks?
32:21It's a little over.
32:22These three are good.
32:23That is not.
32:24This one's good.
32:25That one is not.
32:26I think they're overcooking.
32:27I said make sure you're not overcooking ducks.
32:28Adam, you're not overcooking ducks.
32:29I said make sure you're not overcooking ducks.
32:30Adam, you're not feeling correctly.
32:31I want you to take your finger, and I want you to push in.
32:32You see that right there?
32:33You feel that?
32:34That's raw.
32:35Okay.
32:36Got a lot to lose.
32:37Nobody wants to be in the pressure test.
32:38Cook hard now, and then you can relax later.
32:39Okay, here we are.
32:40We've recooked the duck.
32:41We've recooked the duck.
32:42We've cooked the duck.
32:43We've cooked the duck.
32:44That's the one.
32:45That's the one.
32:46Unfortunately, yes.
32:47All these ducks are overcooked.
32:48Can we feel this?
32:49Feel that duck.
32:50Does that duck feel like the other ducks?
32:51It's a little over.
32:52These three are good.
32:53That is not.
32:54That is not.
32:55That one is not.
32:56Yep.
32:57That one is fine, then you can relax later.
32:58Okay, here we are.
32:59We've recooked the duck breast for you.
33:00Please let me know if it's okay.
33:01Thanks.
33:02It's better.
33:03Better, but not perfect.
33:04Yeah, it's still not great.
33:05Enjoy it.
33:07Mashed, please.
33:08How are we doing on the potatoes?
33:09What's going on?
33:10You'll speak up.
33:11The potatoes, I'm warming those up.
33:12These are cold, so warm them up.
33:13Warm them up.
33:14Warm them up.
33:15Warm them up.
33:16Warm them up.
33:17Where is the mashed potato?
33:18Please.
33:19Come on, red team.
33:20Got it.
33:21Play the mash.
33:22Down.
33:23Oh, my God.
33:24Kate, start right here.
33:25Are you happy with that?
33:26No, I'm not.
33:27No.
33:28Red team, all of you, come here.
33:29Let's go.
33:30Just taste that.
33:31We can make better mash.
33:33Watery, lumpy, bland.
33:36This is a freaking train wreck.
33:38Let's get it together a little bit.
33:40Let's go.
33:41We can make better mash than that.
33:43So, we're in trouble.
33:44It's just not looking good, and we're realizing that we've maybe spent too much time babying
33:51the steaks, and we haven't been paying enough attention to the sides.
33:54Julio, go there and help them.
33:55I'm gonna get the rest of this.
33:56Here.
33:57Ladies and gentlemen, wow, the empty plate club here.
34:00I guess you enjoyed everything.
34:01Who liked the filet mignon of the red team better?
34:04It was just superb.
34:05It was very good steak, but the duck, beautifully cooked.
34:09Good afternoon, ladies and gentlemen.
34:11Hello.
34:12Hello.
34:13Does anyone have any preferences on how their meat is cooked?
34:14Is everything seared properly?
34:15The crust on them was just right?
34:16It was just great.
34:17Who preferred the beef of the red team?
34:20I didn't.
34:21Who preferred the duck of the blue team?
34:24Okay, enjoy the rest of your meals.
34:27I'll take those duck, please.
34:29Okay.
34:30One minute.
34:31Let me know when those are ready, okay?
34:34It's gorgeous.
34:35Gorgeous.
34:36Good job, blue team.
34:38That last one that just came out looked really good.
34:40Make sure it all looked like that.
34:41Yes.
34:42Perfect.
34:43Thank you, chef.
34:44Beautiful.
34:45Ready for pickup.
34:47Everything's hot?
34:48Ready to go for the next one?
34:49Yes.
34:50All right.
34:51Donners, please have your attention for one second.
34:53Once you've finished eating, on your table, you have some train tickets.
34:57Please tell me which team's dishes you preferred, and I will punch their way to victory.
35:03Okay?
35:04Okay, here I come to collect your tickets.
35:07Hello.
35:08Time to collect the tickets and your votes.
35:10Blue team or red team?
35:11Red team, thank you.
35:12Red team for you.
35:13Thank you, sir.
35:14Blue team or red team for you?
35:16Blue.
35:17Blue team.
35:18Thank you very much.
35:19Red team, last table.
35:20Let's go.
35:21Make it count.
35:22Let's go.
35:23This is not enough.
35:24Yeah, I know.
35:25I know.
35:26We gotta be faster.
35:27Let's go.
35:28Next plate's going down.
35:29Let's go.
35:30Get that.
35:31Take the duck, please.
35:32I'll take the duck.
35:33Watch out.
35:35This is gonna be the best duck you put out all day right here.
35:36Good job, guys.
35:37Okay.
35:38That's it.
35:39Hey.
35:40All right.
35:41We're done, guys.
35:42Hey.
35:43Good job.
35:44Hey.
35:45Let's go, team blue.
35:46Red team.
35:47Last one going now.
35:48Let's go.
35:49All right.
35:50How's the steak?
35:51Almost there.
35:52Oh, my God.
35:53Is that it?
35:54Um, I've got a little bit more in here.
35:55Yes, Chef.
35:56Yes, Chef.
35:59I chose to vote for the red team.
36:01The pro team was just cooked much better.
36:03And I think that really made the difference for the vote.
36:05The appetizer at the beginning, the tuna, which was the blue dish, was absolutely fantastic.
36:09And my favorite, as was the duck.
36:11So I would say clear winner with the blue.
36:13I'm going to have to say the red team's got my vote today.
36:16I like the crab.
36:17I like the steak.
36:18I really love the red team appetizer.
36:22But the blue team dinner is so much frickin' better.
36:25I thought the steak was cooked very nicely.
36:26It's cooked great.
36:27Red team or blue team?
36:28I'll go blue.
36:29You're going to go blue.
36:30Thank you very much.
36:32We're going to win our duck dinner.
36:34Red team or blue team?
36:35Blue team.
36:36Blue team.
36:37Blue team for the duck, even though you sent it back.
36:39They redeemed themselves.
36:40They redeemed themselves.
36:41I love when that happens.
36:42Not feeling great about the duck because we weren't getting it out correctly.
36:46But in hindsight, we had too many cooks in the kitchen.
36:49As captains, if we led our team to a pressure test, we would feel absolutely terrible about it.
36:53Yeah.
36:54But I'm hoping that we put out some better plates than the red team.
36:57Good job, Tina.
36:58The blue team's dish with the duck was a bit tough.
37:04The filet was very nice.
37:05I would definitely vote for red just for the execution of the dish overall.
37:08Thank you very much, sir.
37:11I think, you know, it was an unfortunate anomaly with the greens.
37:16Granted, it happened.
37:17We just got to own it.
37:18Go red in three.
37:19One, two, three.
37:20Go red!
37:21Initially, we were worried about the stakes.
37:23We thought that's what this was hinging on.
37:25But it was just as crucial for us to pay attention to the potatoes and the sides.
37:29We're the team captains, so I will feel devastated if we're in the pressure test.
37:34I'll definitely feel like I led my team astray.
37:36Right now, it's all up to the VIP diners out there to decide our fate.
37:41Thank you so much for being here today.
37:44We trust that you had an exceptional lunch.
37:46Now, we would like to introduce you to the amazing cooks.
37:51Ladies and gentlemen, give it up, please, for the red team and the blue team.
37:53I feel like we did a really good job.
37:54I feel like we were really bumpy with obstacles in the beginning of this.
37:58But we got through them.
37:59We pulled through.
38:00I will probably want to crawl in a hole if we lose because I don't want to go into another
38:05pressure test.
38:06pressure test.
38:07I would be mortified.
38:08Right, red team, blue team, well done.
38:09What an extraordinary lunch.
38:10As team captains, we knew that this was going to be challenging.
38:13But we just had no idea how challenging it was going to be.
38:17We found a groove towards the end, but the beginning was too chaotic.
38:22We are not feeling great at the moment.
38:24We're not feeling great at the moment, but we're not feeling great at the moment.
38:26I really didn't feel like we were doing a lot of great job.
38:27I feel like we were really bumpy with obstacles in the beginning of this.
38:30But we got through them.
38:31We pulled through.
38:32I will probably want to crawl in a hole if we lose because I don't want to go into another
38:33pressure test.
38:34I would be mortified.
38:35Right, red team, blue team, well done.
38:36What an extraordinary lunch.
38:37As team captains, we knew this was going to be challenging, but we just had no idea how challenging
38:41it was going to be.
38:42We found a groove towards the end, but the beginning was too chaotic.
38:46at the moment, and we're just hoping that the diners
38:49think our dishes are better.
38:50Now, each team today prepared a delicious amuse-bouche
38:54and an incredible entree.
38:56Right now, you've just all voted on which team's incredible
39:01dishes you liked and enjoyed the best.
39:04The winning team of today's challenge,
39:06that team will be safe from elimination.
39:09The losing team today will have to compete in that dreaded
39:13pressure test back in the MasterChef kitchen.
39:16Our guests have voted, and the winners
39:19of today's challenge, congratulations, goes to the...
39:37The blue team!
39:38Oh!
39:46Our team absolutely crushed it.
39:47Our team absolutely crushed it.
39:48We could be more proud of them.
39:49Yes.
39:50I think after today, we have proven we are the duo to beat.
39:53Two top three finishes, captains of the team today win.
39:56Yep.
39:57We got to look out for those targets on our back for the
39:59next couple of tries, but not the next one, because we're not
40:01in the pressure test.
40:02Captains Jesse, Jessica, congratulations.
40:04I have to say, what we heard on the train
40:06and from the diners, from the blue team,
40:07is just a lot of compliments on your style and finesse.
40:10Thank you, Joe.
40:11Which means, red team, sadly, all of you
40:15are going to be facing the dreaded pressure test.
40:17Now, next time we see you inside the MasterChef Kitchen,
40:20it could be your last.
40:22We're really disappointed because we
40:24were trying to lead today, and I think we did a decent job
40:26of that, but should we have spent less time worrying
40:29about the steak and more time looking at everything going on?
40:32There's a lot of questions.
40:33Is it that something went wrong in the train
40:35that we didn't see?
40:36I don't know.
40:37Blue team, congratulations.
40:39Ladies and gentlemen, have a safe trip home.
40:41Thank you once again, and God bless.
40:44Thanks, Joe.
40:45We wanted to show people that we are a force to be reckoned with,
40:50and we failed.
40:51Sorry, guys.
40:52And now we're facing a pressure test,
40:54so we just need to make sure that that duo going home
40:57in the pressure test is not us.
40:59Boo!
41:00Next time in a MasterChef First, it's a pressure test auction.
41:06We're going to auction off all of these ingredients.
41:10With added steaks, you are bidding with time.
41:14Let's start the bidding at 15 minutes.
41:16Sold!
41:18But one wrong move could be costly.
41:20You are down to just 20 minutes to cook your dish.
41:23Whoa!
41:24That's expensive salmon.
41:26I love this shallot.
41:28It's such a risk to try to cook pasta.
41:30No way they'll get knocked.
41:31No, you gotta hear it.
41:32I'm worried about there not being enough time.
41:34They put those sweet potatoes in too late.
41:36I have a blowtorch.
41:38Timothy, Dina, go!
41:39We're running out of time.
41:40Are you regretting your choices from before?
41:42Might be our biggest mistake.
41:43Now, risotto is going to be right to the wire.
41:45And it's still bitsy.
41:46It's still undercooked.
41:47Yes, sir.
41:47Could be the end for us.
41:48One potato, two potato.