All language subtitles for MasterChef US - S05E16 - Top 5 Compete

After a coast-to-coast search

for the best home cooks
in America...

MasterChef!

Just 22 were chosen to wear

the coveted white apron.

It's time for the world's
biggest cooking competition

to truly begin.

Here they come!

Some have risen to
the occasion...

- Red team, ladies and gentlemen!
- Yeah!

But many have cracked
under the pressure.

I will throw your ass
out of here faster

than you can even imagine.

Now just five remain...

Elizabeth.

It's sophisticated.
Seasoned beautifully.

This dish is like you:
A serious contender.

Leslie.

Wow.

You really can teach
o dog new tricks.

It's beautiful.

Courtney.

This is you at
your best right now.

Delicious. Ambitious.

You're just getting
better and better.

Cutter.

Cutter, you may have a face like
a british bulldoched a wasp,

but you do cook
like an angel.

And Christian.

Just the minute I'm
ready to write you off,

you come back with
a dish like this.

Thank you.

Now they go head-to-head

in a fiery two-hour edition.

Remember what's at stake.

But only one can claim
the title...

of MasterChef.

I'm the top five.

It doesn't get any better than
this except for number one,

and I plan on being
number one.

My dream is
to have a food truck.

I'm doing this for my fiance.

She saw the ambition.
She saw the motivation.

And MasterChef means
the world to me.

Welcome back, everyone.

The final five.

Before we show you
what's under this big box,

let's show you

what's under all
your mystery boxes.

One,

two,

three.

Nothing.

Because the most
important ingredient

is under this box.

I see a bunch of feet,

and then see pair of feet
about that big.

And my six-year-old brother
is standing there.

Please welcome
your loved ones.

Oh, my gosh.

You've all been gone
from home for so long now,

I'm sure you've all
missed your loved ones.

Now, Courtney,

your six-year-old
dude of a brother, Cooper.

Yeah.

How long ago was it
you saw him?

Almost a year.

I don't get to see
my brother that often.

I moved to Philadelphia
four months after he was born.

I missed out on his first steps,
his first words.

You've gotten so big.

I really feel like I'm missing
out on a lot of his life.

I want to make him
proud of me today.

I love you.

Good to see you, buddy.
Welcome.

Stand over there.

He's so strong...

Christian, your beautiful fiance
Jasmine.

My fiance is definitely
my pedestal when I can't stand.

Baby.

Her being here gives me

that motivation,
that little oomph.

Elizabeth, you had been married
for just five months

when you came here
to the MasterChef kitchen.

That's right.

Your husband Ross is here

All the way from
Brooklyn, New York.

Why don't you go and join
your lovely wife and say hello?

Hi, babe.

Mm, so happy to see you.

So happy to see you.

Cutter, your dad David

is here all the way from
Beaumont, Texas.

We know you guys
are super close.

What have you missed
the most about your dad?

He's my best friend.

I'll be honest with you,
he's my...my hero in life.

Why don't you go over there
and give him that bear hug?

All right, thanks.

- How you doing?
- What's up?

- You're looking good.
- You too.

Yeah?

Leslie, your gorgeous
wife Paula.

- Have you missed him?
- Oh, it's terrible.

It's so lonely at home.
So quiet.

Where is the off button?

We haven't found it in months.

I haven't found it
in 20 years.

He's dying to see you.
Are you ready?

- Oh, yeah.
- Please.

Go and see him.

Welcome, my darling.

Thank you.

I've missed you so much.
I've missed you so much.

I'm so proud of you.

Amazing.

Obviously,
tonight's mystery box

is gonna be working
a little differently.

You and your loved ones will
take those empty mystery boxes

back into
the MasterChef pantry

to get everything
you will need

to make their
favorite dish.

Paula.

What is the dish

of Leslie's that you
miss the most?

His herb-crusted
rack of lamb.

Ah. Dave.

Just a good ol'
blackened red snapper steak.

- Our newlyweds.
- Italian meatballs and grits.

Jasmine, what is it, my darling?
Reveal all.

It's actually
his seafood gumbo.

- Oh, man.
- Seafood gumbo. Ah.

Cooper, you shout it out.

What is the dish you miss
the most?

Mac and cheese!

I love mac and cheese.

You now need to make

an elevated version
of that dish

in just 60 minutes.

Show your family and us

just how far you've grown
across this competition.

Your 60 minutes starts...

Now.

Run! Run, Cooper!
Run, Cooper!

Run, run, run, run, run!

- Got to run.
- Got it. Okay.

Okay, so we're gonna do
a blackened red snapper.

Me and my dad have
a great relationship.

He's my huntin' buddy,
my fishin' pal.

He took me in as his son
at five years old.

Spinach and carrots?

My mom was a single mom
raising a kid,

and he went from being
a bachelor

to taking on a family, and I
think that's a huge compliment

to him as a person
and as a man.

I need tomatoes.
Tomatoes, tomatoes, tomatoes.

Oh, I need roasted tomatoes.
Little ones, yep.

My wife's the breadwinner.

When I first met her,

I married her
with five children.

She was tired of being
a stay-at-home wife...

I'll just drink the wine.

And I was tired
of working three jobs.

So I've been cooking for
7 kids for the past 22 years.

She's a wonderful mother,
a wonderful wife.

She's my soul mate.

- All right, you carry it now.
- I got it.

There it is.

Oh!

Onions.

I think
we're gonna beat 'em.

Come on. Speed up, guys.

Go upstairs.
See you in a minute.

Let's go.

Well, we're at
the final five.

What an incredible day to
bring in their loved ones.

You know, that's
a lot of inspiration,

but it's also
a lot of pressure.

They haven't seen
their families

now for months
and months and months.

Christian's gumbo.

Time.
Worried about the time.

'Cause you know it takes
two hours plus to cook it.

Yeah, minimum.

I don't know how
he does it in an hour.

So Jasmine may have
thrown him a wrench...

- By picking the gumbo.
- Yeah.

He might be in trouble.

So I think Courtney, by far,
has the hardest task here.

Mac and cheese... something
that we all know and love,

but how do you elevate it?

I'm gonna do a truffled
lobster mac and cheese

with some shaved truffle
and a panko bread crumb

that I'm gonna season
and toast off.

I love you, Paula!

I love you, Les.

Make something yummy.

I'm making an elevated
rack of lamb

with some beets,
butternut squash, mushrooms,

And it's...
it's gonna be really nice.

- Christian, how you doing?
- I'm doing great, chef.

First of all, wow,
what a lovely lady.

- Thank you.
- Gumbo.

Something that she
absolutely adores.

How on Earth are you gonna
get this done in 60 minutes?

'Cause you know it takes
minimum 90 minutes, two hours.

It takes a minimum...yes, chef,
I'm gonna get it done.

How you gonna elevate that?

I'm gonna have a lot
of seafood in there

with a little bit
of Andouille sausage.

New Orleans touch to it.

- Good luck.
- Thank you.

It's half the time gone.

You have 30 minutes
left to cook.

- Hi, chefs.
- So, Elizabeth,

what is it exactly?
I don't get it.

Meatballs and polenta are
a pretty traditional pairing,

and grits are like
the polenta of the South.

It seems so simple.
How do you elevate it?

The meatballs have
five meats.

Mortadella, ground veal,

ground pork, ground beef,
and Italian pork sausage.

- Good luck.
- Thank you so much, chefs.

11 minutes remaining.

- Wow.
- Interesting.

It smells awesome.

The speed in the way they're
cooking today is incredible.

No doubt that Leslie is in
the pole position today.

I think the rack of lamb
is a restaurant protein.

I'm really worried
about Elizabeth,

just because it's gonna
be hard to elevate

two rustic ingredients.

Come on, family members.
Give them some support.

Last minute.

Come on, Les!

Come on, Courtney!

Come on, Chris. You got this.

- Let's go, guys, come on.
- Come on.

Come on, speed up.

It's almost to zero.

Ten, nine,

eight, seven...

Hurry up!

Six, five, four,

three, two, one.

Stop. Hands in the air.

Still to come,

in a two-hour MasterChef,

the home cooks face some
gruesome proteins...

Heart, brains,

tongue, and testicles.

Ew.

Come on, family members.
Give them some support.

For MasterChef's top five,

it's a mystery box challenge
that's personal.

Come on, Courtney!

The home cooks have had
just one hour

to turn a loved one's
favorite dish

into a restaurant-quality plate.

Five, four,

three, two, one.

Stop. Hands in the air.

Looks incredible.

Throughout the challenge,

the judges taste elements
of all the home cooks' dishes

- as they come together.
- Nice color.

They now take one last look to
choose the top three standouts,

and the winner will receive
a major advantage

in the next round.

- Fantastic.
- Amazing.

- She did something...
- Unbelievable.

It's incredible.

Tough one, this one tonight,
however,

the first dish
out of the top three

that we want to take
a much closer look at...

That dish clearly elevated

that humble dish that their
loved one chose for them

and took it to a completely
different level,

definitely
restaurant-quality dish...

Please step forward...

Courtney.

Yes.

Describe the dish, please.

I made for you a truffled
lobster mac and cheese

with fried brussels sprouts
and a fried quail egg.

So when you break into it,

the yolk will run over the
lobster and make a lovely sauce.

The dish is delicious
and complex in flavor.

Trying to get the cheeses

matching the sweetness
of the lobster is a tall order.

- And you've done that perfectly.
- Thank you.

Pasta is cooked beautifully.
Sauce...thick, rich.

Everything you want
from a mac and cheese.

You've elevated, definitely.
Good job.

- Thank you.
- Thank you, chef.

I know.

So when young Cooper
said "Mac and cheese,"

I was like, "Uh-oh."

But you turned it into, really,
a world-class pasta dish.

I want to ke you
something very elegant,

which is why I chose
the orecchiette pasta,

and I wanted to do
a trio of cheeses

instead of just,
you know, the standard.

Breaking down those cheeses
and making the sauce

without breaking them is
a very difficult thing to do.

You made a fonduta,

is what we call a cheese sauce
in Italian, and perfectly.

- That takes a lot of technique.
- Yeah.

Cooper, what do you think?
Are you proud of your big sis?

Yes.

- Congratulations.
- Thank you very much.

The second dish that we would
like to examine further...

This home cook
really dug down deep

and used some bold flavors.

They were given
a really tall order

to pull off in just an hour,

but somehow they managed
to pull through.

Please come forward...

Christian.

Ah, yes.

Please describe your dish.

It's a New Orleans gumbo.

There's some crawfish in there,
some crab in there,

some Andouille sausage,

and I made my own
seafood stock.

It's...it's like taking a big
drink from the ocean,

except it's flavored
beyond belief.

That umami, that meatiness
that comes out with it,

the right level of salt,
seasoning.

Everything.

I mean, it's showing
how far you've come

- to be able to rock it out that quick...
- Mm-hmm.

to be able to really
showcase the techniques,

getting that shellfish cooked
off and a stock made from it.

- Yes.
- That's a dish that anybody

would want to just
sit down and keep eating.

- Wow.
- It's great.

One of your best.

- Good job.
- Thank you.

This is, you know, taking us
right back to New Orleans.

Definitely, without a doubt.

It tastes delicious.

I mean, right
combination of heat,

and I think there's a lot
of professional chefs

out there tonight
who would struggle

to get that done
within 60 minutes.

What would I do differently?

Less rice,
sausage a little bit finer.

However, the more pressure
we put you under,

the better you perform.

Jasmine, you should
come back more often

because I think she's got
the best out of you.

- Wow.
- Good job. Well done.

Thank you, chef.

The third dish we wanted
to take a closer look at

had a lot of
difficult components.

It seems to all come
together on this plate.

This home cook took
a rustic dish

and definitely elevated it.

Please step forward...

Elizabeth.

So what's the dish?

This is an herb grits

with sauteed broccoli rabe,
roasted fennel,

and a five-meat meatball
in a simple tomato sauce.

They look nice.

They're, like,
a very course cut.

- Mm-hmm.
- This seems very loose.

I did add a little bit of
Italian bread soaked in milk

to kind of try to
bring it together

and give it that lightness.

The meatballs are
really, really good.

They got a little bit of
crispiness on the outside,

nice and moist
on the inside.

It's butiful
collection of flavors.

Your tomato sauce is good.
It's got good acidity.

Broccoli's delicious.
A very strong dish.

Thank you.

Wow.

The meatballs taste like

they've been cooked for hours,
but they haven't.

Grits I absolutely love.

They've been elevated
into something luxurious.

Sauce...rich in flavor.
Fennel.

- Meatballs have all gone
posh now, right? - Yes.

- Really good job.
- Thank you, chef.

Delicious.

Really good, indeed.

Of course I want to win,

and I want Ross
to see me win.

But more importantly,

winning this mystery box
is gonna put me in front

of Courtney
in the competition.

Gumbo...I can't believe
he pulled that off.

Yeah, how'd you get that
in 60 minutes?

I've only won the mystery box
once before,

and just to win this mystery box
in front of my fiance

would mean the world to me.

Courtney's
mac and cheese...

I mean, really,
she got the whole thing.

I just want to win this
for my little brother.

I want to make him proud.

Three amazing dishes,

but, as we know,
only one can be the winner.

The person who did

their loved one's
favorite dish justice...

That home cook is...

Three amazing dishes,

but, as we know,
only one can be the winner.

That person that took it
and elevated it

to a MasterChef level...

This home cook will now
join us in the pantry

and get a huge advantage

in the upcoming
elimination challenge.

Congratulations...

Elizabeth.

You are officially
in the top four.

Yay.

It's like winning
two times over,

'cause I win the challenge and I
win in front of my husband.

That's, like,
the best thing ever.

Ross, how are you feeling?

It's amazing.
I'm so proud of her.

Aw.

Brilliant. Good job.

Please, I'd like to invite
all our family members

to come down the stairs
carefully

and say good-bye
to your loved ones.

You know, give a big hug.
Say good-bye, bud.

I love you.
Whoever your loved one is.

- I love you too.
- I love you.

- Love you.
- Okay. Love you too.

I love you.
You did a beautiful job.

Thank you, families,
for joining us

on this fantastic
challenge tonight.

Safe trip back.
Dave, take care.

- Bye-bye.
- We enjoyed it.

Good night, darling.
Wow.

How exciting is that?

Elizabeth, let's go.

Good job, by the way.

- Thank you.
- Amazing.

Elizabeth,

congratulations on winning the
mystery box challenge tonight.

Weeks ago, this kind
of advantage was big.

Now it's ten times bigger.

There's only five of you left.

Here you have four faces
on a plate:

Christian, Cutter,

Courtney,
and then finally, Leslie.

I'm about to present you
with four very different,

somewhat unique protein.

All you need to do tonight,
Elizabeth,

is put one protein
on each plate.

Yes, chef.

First,

you have something that,

honestly, I love to cook.

An ox heart.

- Wow.
- It's 100% muscle.

Very difficult, very demanding,
very challenging.

When it's right,
it melts in your mouth.

The next choice

is an ingredient that
you're gonna actually

have to use in making
these decisions.

Brains.

Veal brains, to be precise.

Very, very delicate.

These will overcook
in a second.

They take so much finesse.

You need just the right
balance of flavors

to get this right.

So the next choice is

the tongue.

Lamb's tongue,
to be more specific.

Tongue can be very rich,
but very difficult to cook,

and if it's not
cooked properly,

it becomes sinewy
and almost un-edible.

So the final choice is...

Oh, god.

This is a delicacy
beyond belief.

Ooh-wee.

Do you have any idea
what these are?

Those are balls, chef.

- These are buffalo testicles.
- Wow.

These are very difficult
to cook.

The texture can be so chewy.

If you don't have
the proper technique,

this can become a mouthful
nobody wants to eat.

Four challenging proteins.

Four home cooks.

It's time to put one protein
on each face.

You must be happy.
Yeah.

Heck, yeah.
Well done.

Now, back in the pantry,

Elizabeth got some
huge advantages.

She does not have to cook

in tonight's
elimination challenge.

In the pantry,

we asked Elizabeth
to select a different protein

for each of you.

Elizabeth, Elizabeth,
Elizabeth.

Yes.

Elizabeth got to choose
between:

Heart, brains, tongue,
and testicles.

Ew.

- Are you excited?
- Yes, chef.

- No, chef.
- No?

I ain't never cooked
that before, chef.

But you know what?
I'm gonna do what I got to do.

Good. Glad to hear it.

Are you ready

to find out what Elizabeth
has chosen for you?

Yes, chef!

The answer is in the pantry,

along with finding
everything else you need

to make us one stunning dish.

Your one hour starts...

Now.

Oh, I got the brains.

Oh, Christian...

For all his tough guy
demeanor...

He's squeamish,

but he's
a super strong competitor

and I want him out
because he keeps cooking well.

So, Christian,
you get the veal brains.

- Oh, my god.
- Oh, tongue.

Oh, nice.
Heart as big as Texas, right?

I got the balls.

I save the buffalo testicles

for my biggest competition,
which is Courtney.

This is my chance to

serve her back a little bit
and get revenge

because if there's one thing

that can trip anybody up...
testicles.

Great.
Let's, uh, go shopping.

What am I gonna do?
Let's...

I'm taking this dish

and I'm gonna flip this around.

This is going to be the fanciest
bull testicle

anyone has ever seen
in their life.

Nice, Cutter.

Interesting.
Very interesting.

Never made brains
a day in my life.

But at the end of the day,
I mean, [bleep],

it's top five, so you never know
what they're gonna throw at you.

Thank you for the brains,
Elizabeth!

Sorry.

All right, so we have heart,

testicles, brains, and tongue.

What do you think
the hardest to work with?

The brains.

Christian has really got
his work cut out there

because they're so delicate.

Poach them one minute too long,
it turns into mush.

It's like cooking custard.

In my opinion, the most
difficult protein tonight

is the testicles,

and giving them to Courtney
was a real hard hit.

If you decide to cut 'em
when they're still raw,

it's like popping
a water balloon.

They ooze out.
Exactly.

Just under 40 minutes
to go!

Christian, you've got brains.
How's it going?

- It's going all right.
- Pasta. Pasta sauce.

- It's going okay.
- Where are your brains?

My brains are right there.
I boiled them.

Boiled them, like,
cooked?

- That's a little, like, hot.
- Like, over a little bit.

You want to do
a low temperature.

They're gonna be
very mealy, I think,

- where they should be creamy.
- Uh-huh, like that.

What do you plan
to do with it now?

I'm gonna stuff it
in a pasta.

Do you have ricotta?

I didn't grab my ricotta
or my mozzarella.

- Wow.
- What's gonna be your filling?

- Just brains?
- That's too rich.

- Nothing else with it?
- Probably put some vegetables in there.

I have never heard of
anything like your dish before.

Cooking some lamb tongue,
so hopefully it'll get tender,

and then I'm gonna sear it
and see what happens.

I think Christian
has a tough one.

He has the brains.

And those can go South
real quick.

I'd be nervous
if I had brains.

I had to restart this pasta,

so it's not going good
right now.

Come on, Christian.

As I'm watching
the cook go down,

Christian is really,
really frantic.

Just looking at his face,
he looks scared.

Christian's in
a complete tailspin.

She dealt him a direct and
severe blow with the brains,

because she might
send him home.

Oh, my god.

- Wow.
- Wow.

This is like a dream come true.

I think Christian
is going home on this one.

Christian's in
a complete tailspin.

She dealt him a direct and
severe blow with the brains,

because she might
send him home.

I had to restart this pasta,

so it's not going good
right now.

Come on, Christian.

[bleep].

It's not time to go home.

I'm not ready
to give my apron up.

And at the end of the day,
I have to elevate this dish,

I decided to do what I know,
and I'm gonna bread my brains,

make a brain parmesan pasta

and see how far
these brains take me.

Hopefully they don't take me
back to New Orleans.

Under 30 minutes to go.

Oh, stock is beautiful.

Right, Courtney.

- How are you feeling?
- Very good, chef.

You have a tough one tonight.
Testicles.

Not the kind of thing you eat
every weekend. Come on.

Yeah, but I'm not
afraid of it.

- So what's the dish?
- I'm doing a pot-au-feu.

What's the base
of the pot-au-feu?

It's gonna be
a vegetable stock.

- On buffalo testicles?
- Wow, okay. - Yeah.

And then I'm going to slice
them into little medallions,

- which I'm going to fry.
- Wow.

I think that Elizabeth
found it irresistible

to give me testicles.

Trust me, she knew
that was one

of the most difficult
proteins to pull off.

- Good luck.
- Yes. Thank you, chef.

All right, Cutter,
so ox heart.

What did you decide
to go with this?

I'm gonna do a stuffed
poblano pepper

with an ox heart
filleted on top.

How are you gonna
cook the ox heart?

I'm gonna cook it like a fillet.
Like a steak.

Which piece are you cooking?

I'm gonna cook
this one first.

You're cooking this?

- I was gonna...
- That?

- That whole thing?
- That'll take hours.

I mean, that's, like,
four times thicker.

This is something that you

should be comfortable with,
right?

I feel comfortable with it,
but it's the pressure of knowing

that I could go home tonight
if I don't get it right.

- All right, good luck.
- Thanks.

- Appreciate it.
- Taste that.

- Young man, how are you feeling?
- Feeling good.

There's a lot going on here.
What's in there?

Carrots, celery, onions...

Tongue?
Is the tongue in there?

Yes, the tongue is
definitely in there.

Okay, good.
So you're braising it.

Yes, and then I'm also
gonna put the bok choy

- and some spinach on top.
- Sounds delicious.

- Confident you can get into top four?
- Definitely top four.

- Good luck.
- Thank you, chef.

Guys, 15 minutes to go.

- Fascinating.
- Wow.

I mean, "a,"
it smells incredible.

It does smell
really good in here.

So Courtney's doing

A pot-au-feu
of buffalo testicles.

Pot-au-feu, right,
pot on fire?

That's the idea...you're taking
rough cuts and stewing it.

If you cut it the right way
and cook it down,

- yeah, could be good.
- Exactly.

Cutter?

Cutter is taking heart...
he cut a piece about that thick

and said he was gonna
cook it like a fillet.

- It's, like, completely rare.
- It's got a long way to go.

Christian is hitting
an all-time low

- for the MasterChef kitchen.
- What is he doing?

He's putting pasta
in ice water.

- I've never seen that before.
- Never.

This is the most disorganized
I've seen him.

- He's in trouble.
- Yeah.

- Wow.
- Leslie, on the other hand...

the actual dish sounds
incredible.

- The tongue's being braised
with red wine. - Nice.

If I don't make the final four,
they got no taste buds.

Oh, my god, come on.
This has got to cook.

A little bit more.

I've kicked this challenge
in its testicles,

that's for certain.

Last two minutes.

And for one of you,

your last two minutes
in the MasterChef kitchen.

Come on.

Gorgeoeous.

Taste everything.

Remember what's at stake.

- Come on, Christian.
- Oh, my god, Christian.

It's...it's a mess.

Ten, nine, eight,

seven, six,

five, four,

three, two, one.

And stop!

Hands in the air.

Tough challenge.

Let's start with...
Christian.

I am very upset at myself.

Walking up to the judges,

I feel that my plating is not
to what they're looking for,

but my only hope is that
it tastes delicious.

Describe your dish.

Brain parmesan pasta.

I didn't get an opportunity
to put the parmesan on it,

so it's really
a brain tomato pasta.

What happed to you today?

I don't know.
I didn't maintain my time.

I mean, I never worked
with brain before.

I never had brain, so...

- Let's start with the pasta.
- Yeah.

So you did things to pasta
that I've never seen done.

You didn't roll it out.
You didn't work it.

And then you put it
in ice water?

Well, I put it in
ice water to cool, but...

Why did you
put the pasta...

- I should've put it in the hot skillet.
- What...

- Not using my brain.
- Mm.

I know you're a better
cook than this.

Damn right.

I mean, 'cause the pasta itself,
considering you put it in ice,

it's not even terrible.

Tell me about
the tomato sauce.

Bell peppers, oregano...

How much oregano?

A whole...well,
a stem in there, yeah.

You just put raw
oregano in tomatoes?

All right, tell me
about the brains.

So you fried them?

Yeah, I fried...I breaded them...
in the grape seed oil.

- The brains are delicious.
- Wow.

It's everything else
that pulled you down.

- Tomato sauce is terrible.
- Yes, sir.

- We're in the final five.
- Yes, sir.

- It's elimination.
- Yes, sir.

Just cutting it open
like that, the brains...

They're cooked
perfectly.

And then the browning on 'em...
spot-on.

Yes, chef.

- Tastes awesome.
- They do taste good.

But I mean, what's going on
with the rest of the dish?

Clumsy mistakes,
like I said before.

The biggest mistake for you
was in the pantry itself

when you were
conceptualizing your dish

and you somehow decided

you were gonna do
pasta and tomato sauce.

It doesn't make
any sense to me.

I think that Elizabeth, when she
had her choice back there,

she put a target
on your back

and it ended up being
like a head shot

because this...

I mean, this is probably
the worst dish

that you have ever
presented us.

And it's at the time that you
need to give us your best.

I think that Elizabeth, when she
had her choice back there,

she put a target
on your back

and it ended up being
like a head shot

- because this...
- Wow.

This is probably
the worst dish

that you have ever
presented us.

And it's at the time that you
need to give us your best.

All right, thanks.

I am pissed right now.

That dish is not me.

The pasta and that sauce was not
where it needed to be.

But at the end of the day, they
said that the brains was good.

So I'm hoping that my protein
just gets me through this.

Right, Courtney,
let's go.

Describe the dish, please.

Today I made fried
herb de provence testicle

over a pot-au-feu.

Visually, it looks gorgeous.

I've never quite,

in the history of
my cooking career,

seen a testicle
so glamorous as that.

Pretty impressive.

And the coating
on the outside?

Some cornmeal,
herb de provence, salt, pepper.

Mm-hmm, and how did you
cook these vegetables?

I braised them in the broth.

Delicious.
Refined.

And the protein...the bit that
we're all focused on tonight...

Nailed.

- Thank you.
- I mean, really good indeed.

Finesse. You've managed
to give a difficult protein

A little bit of glamour.
Good job.

- Thank you.
- Thank you, chef.

That's really delicious.

The fact that you can
take something

that's really
rustic and cheap

and turn 'em into
something delicious...

If you served that to someone,
didn't tell 'em what it was,

they would be asking
for seconds and thirds.

They are awesome.

I think you just really
took this as an opportunity

to intimidate your
tough competitor

and show everyone else
behind you how badass you are.

- Good job.
- Thank you, thank you.

I've absolutely proven
to Elizabeth

that it doesn't matter
what you throw at me.

I'm going to send it
back to you singing.

- Good job, Cot.
- Thank you.

Next up, Leslie.

Describe the dish, please.

It's a braised lamb tongue

over Yukon gold
and parsnip puree

with some spinach
and some bok choy.

Visually, it's not your
best-looking plate.

That's for sure.
It's somewhat clumsy.

There's the back part
of the tongue

connected to the throat
that you didn't cut off.

So you didn't clean
any of that out,

so I got a little bit of...
I didn't...

Almost like cartilage
at the back.

I took the skin off,
but I didn't realize

- that needed to be cleaned.
- Yeah.

It's a shame, 'cause the
actual flavor is delicious.

Braised beautifully,
and it's sort of rustic.

Doesn't need spinach
and bok choy.

I expect you to nail those
little components of the dish

at this stage in the game.

Someone's going home tonight.

- Thank you.
- Thank you, chef.

Gordon's right.
You didn't clean it very well.

Okay.

You put an incredible
amount of garlic in here.

What, did you have
garlic in the bok choy?

Yeah, there's a touch.

You know, we're at
the top four now,

so were scrutinizing even
the smallest little mistake.

- I understand. - You think you're
gonna play another day with this?

Yes, I think I'll
play another day.

I mean, there's
one thing to have

a certain swagger
about your ability

and you've done
very well,

but sometimes great cooks

get sent home on one mistake,
one missed step.

It's not great.

All right, last up:
Cutter.

Please describe your dish.

I have a ox heart

Topped with a mushroom
ancho chili sauce

on top of a chorizo
and cheese stuffed poblano

with a Mexican
corn salad underneath.

This is the first time

that I have ever truly
seen you on a plate.

- Thank you.
- I hope you enjoy it.

It's the best plate
that you've ever put up

as far as the presentation,

and when you look at
the cook that you got

on the top and bottom,

I think you...you did it
right where it needs to be.

Thank you.

It's cooked beautifully.

Using what you know
down in the Southwest

and being able to put
that on a plate,

it's like, finally,

you're arriving.

You know?
I'm excited.

- Good job.
- Thank you.

This is delicious.

You cooked this heart about
as good as it could be cooked.

Thank you.

It's crunchy on the outside.
What did you season it with?

I made my own little rub
of chili powder, paprika,

things like that.

That rub is some recipe you
should keep in your pocket,

- 'cause it is right on.
- Thank you.

Contrasts perfectly
the richness.

That makes the dish.

That rub,
the way you cooked it.

Very, very impressive.

- Good job, Cutter.
- Thank you.

I impressed Joe.
How cool is that?

Finally, the old Texas boy
impresses the Yankee.

Well done, all of you.

Some great-tasting dishes.

Can all four of you please come
down to the front? Thank you.

Tough night.

Very tough indeed.

There were two great
dishes tonight.

The first dish...

Congratulations, Cutter.

- Good job.
- Thank you.

It was a great dish.
It was really imaginative.

However, the best dish of
the night belongs to Courtney.

- Great job.
- Thank you.

- Congrats.
- Thank you.

You are both safe
from elimination.

Please join Elizabeth
up on the balcony.

Good job, guys.
Good job, man.

They sent Cutter
up to the balcony before me,

and I'm thinking, okay,

I'm not liking this.
I could be going home, you know?

- Good job.
- Thanks.

That leaves us Christian

and Leslie.

We have to lose
one of you tonight.

The person going home

is...

Christian and Leslie.

We have to lose
one of you tonight.

The person going home

is...

Joe, wait a minute.

Do we have to send
one of them home?

Christian...
man, he's a talented guy.

I mean, he's my dirty South
brother, man.

I mean, me and him,
Texas, Louisiana.

We stick by each other's side.

The guy is an amazing cook.

- The tongue wasn't clean.
- Right.

We weren't judging on the pasta.
We were judging on the brain.

But it's part
of the dish, though.

Leslie has this crazy
will and determination,

so I have a lot
of respect for him.

He's really proven himself.

There's highs
and lows, but...

What's the hero?

- The protein.
- Yeah.

This is the toughest decision
that we've made so far.

Christian and Leslie,
whatever the result is tonight,

it hurts us to say good-bye.

The person leaving
MasterChef tonight,

not advancing to the final four,

that person is...

Christian.

Leslie, please say good-bye
to Christian and head upstairs.

- Good luck, bro.
- Wish you the best.

Christian, you are

one of the best cooks
that we've ever had in here,

and that pasta and the brains
might have slipped you up,

but you know that you belong
in a kitchen.

Young man, my only hope

is that you continue
to follow that dream.

And if you're looking
for an investor

across your food truck launch,

then call me.

- Wow, that's nice.
- Wow.

'Cause I know you've
got it.

Yes, chef.

Come and say good-bye.

- Peace, bro.
- Thank you, brother.

- Good luck.
- Good job.

Ah, yeah, yeah.

Well done, bud.

- Thank you.
- Yeah.

Now, one, two,
three, four...

Can't quite believe
we're asking you this...

However, who's gonna
win MasterChef?

I'm sorry, Cutter.
I'm sorry, Leslie.

I'm sorry, Courtney,
but, hands down, Elizabeth.

Go on, big man.

- Thank you.
- Take care, man.

I am very thankful

to go that far
in this competition,

and chef Ramsay,
he's willing to offer me...

help me get my own
food truck.

That means so much to me,

because I came in
this competition with nothing

and I gave it
everything that I got.

Christian.

These culinary experts...

They see something in me.

That's a great,
great dish, and it shows

the arc of your journey,
where you're at now.

Thank you, chef.

Tonight's king of the kitchen...

Christian.

Get outta here.
Wow.

I'm proud of myself,
and at the end of the day,

I made my family proud.
I made my son proud.

I'm sure I made
New Orleans proud.

Turn it up, you guys!

High five.

Red team.

I can't wait
to get that food truck.

I can't wait
to follow the dream

I came here to do.

Yeah, baby!

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