All language subtitles for MasterChef US - S05E17 - Top 4 Compete

Right now on MasterChef...

Girls versus the boys.

The final four go to war.

Don't worry about it.

No, I'm gonna worry about it
'cause it doesn't taste good.

That is vile.

It should come with
a heth warning.

In a battle of the sexes...

- Get them steaks on there.
- Easy, cowboy.

What do you think you've got
on your team

that the blue team doesn't have?

Two winners.

But when bitter rivals clash...

The things you tell me are
[bleep] that I already know.

four become three,

and blood is spilt.

Damn it!

This is the final four.

This is an opportunity for me
to finally live my dream

and open up this bistro casual
restaurant in Malibu,

and hopefully I'll be
the last man standing.

Come on down,
guys.

My dream is to become
a food critic.

I want to write about
the little dive bars

or the hole
in the wall.

This is the turning point
in my life

where I can make food
my new lifestyle.

Welcome to the final four
of MasterChef.

As you can see behind you,
there are only two stations

set up tonight.

You'll be cooking
in this challenge

in two teams of two.

Win this challenge,
and the two members of your team

will earn a spot
in the top three of MasterChef.

Lose, and you'll go head-to-head
with your teammate

for elimination.

Courtney,
you had the best dish

in the last
elimination challenge,

so you're gonna be
picking first

and deciding
who is on each team.

Everyone except Courtney,
please step to the side.

I have a really hard
decision to make.

I almost want to think
long-term, like,

who can I take down
in a pressure test

but I want to win
this challenge,

so I'm thinking,
"Who could I work with

to excel immediately?"

All right, Courtney, select
your teammate for tonight.

I'm going to choose...

Elizabeth.

And we're gonna kick ass.

Girls versus the boys.

I get Cutter and boom,
there goes my dream.

Turned into a nightmare.

Put them on.

I hate the fact that
Leslie is my teammate.

Hopefully, he can take his head
out of his ass

for two minutes
so we can win this.

Leslie, how does it feel
now with Cutter?

It's fine.

We're going against them.

It's not him and me,

'cause that'll happen
if we lose,

and I don't think
he wants to lose

and I definitely
don't want to lose.

In the equipment room
there are four boxes,

one from each of the four states
that you come from.

Each team has two boxes
to choose from.

Courtney and Elizabeth,

your choices will be
Pennsylvania and New York.

Leslie and Cutter,

your choices will be
California and Texas.

Each team has to go into
the equipment room

and choose one box
from one of your home states.

Now, using the box
that you choose tonight,

each team will have one hour
to make us each

a restaurant quality appetizer
and entree

that highlight some of
those regional ingredients.

Okay.
Off you go.

Come on.

Let's go, guys.

All right, so what do you
think's in your box?

It might be more towards
the seafood line,

and I'm thinking you're more
definitely towards

- the beef.
- Beef.

The New York box is gonna have
stuff from the ocean,

'cause it borders the ocean,

and pennsylvania's got a lot of,
like, Amish country.

Yes, like lamb
and meat.

The steak stuff is more
forgiving than seafood.

- I agree. I agree.
- If we screw up with seafood...

Probably, I'm more comfortable
with the California box,

but I don't think it could be
that much different

in the Texas box.

And at this point,

I don't want to start
any arguments with Cutter,

because if we start fighting,

we're not gonna get
anything achieved.

Let's do this.

We got it.

It doesn't matter
which box we choose,

it matters if we can agree on
what we're going to cook

and stick to it.

Because if you start
changing things around,

that's when everything
falls apart.

Good job. Well done.

Okay.

Right, ladies,
you've gone for the box

from the state of Pennsylvania.

Why, Elizabeth?

Pennsylvania has a lot of,
like,

really humble kind of farm fresh
ingredients

that we felt like
we could really elevate.

Right.

Open it up and tell us
what you've got in there.

- Let's do it.
- Okay.

Oh. Wow.

I'm so excited.

There's some Amish cheese.

There's beautiful pears,

potatoes, some Polish sausage,
rainbow trout.

Venison, apple butter, cabbage.

Do you both feel
you made the right choice?

- Yes.
- Yes, chef.

Gentlemen.
The state of Texas.

Open your box.

Ready?

Looking good.

Cutter,
tell us what's in there.

Well, we got
a little catfish.

We have a prime rib.

We have baby back ribs.

We have some ancho chili,
some molasses,

some grapefruit,
some corn,

and, of course, butter.

Incredible.

Now that you know
what you have to cook with,

please head to your stations.

A pressure test that is just
comprised of me versus Courtney

is basically my nightmare.

We need to win so that we don't
have to face each other.

It's the final four now,

so our standards
are higher than ever.

Do those ingredients
and those stakes justice.

Yes, chef.

Your one hour...

Starts...

Now.

Oh, these pears look amazing.

Yeah.

I want to incorporate them
in our appetizer.

Catfish is a trash fish,

I mean, it's good,
but it's mostly fried,

and it's just how do we elevate
fried catfish, you know?

So the blue team's box
is Texas.

They have some
well known protein.

What would you do?

The catfish is something
I would stay away from.

You got to focus on that beef.
It's incredible.

In the red box, I would do
a beautiful waldorf salad

with a poached trout.

Flavored trout
over the waldorf salad,

and then entree,
that venison.

I mean, get that
in a beautiful rub

done with some
caramelized mushrooms,

and grazed with cabbage.

Right, blue team,
describe the appetizers.

We're gonna do spare ribs

with a grapefruit and molasses
barbecue sauce topping

and a corn salsa.

Lovely, so something lighter
for the entree?

I think we're gonna go rib eye.

Right.

Explain the rib eye,
please.

Pretty much salt and pepper.

Get a nice sear on it.

Keep it medium rare.

It's a steak,
it's nothing more.

What's the garnish?

- I'm gonna do a potato,
carrot, and turnip puree. - Good.

Confident you can get through
to the top three?

Oh, yes.
We're sending those girls home.

I'd love to chitchat,
but I got to go.

All right, guys.
What's the dish now? Tell me.

The appetizer is two slices
of the trout

over a poached pear

with an apple butter
ginger beer sauce.

You either
have to nail that,

or it's going to be kind of
amateurish and terrible.

What about the entree?

The entree is
a venison medallion

marinated in root beer.

And how you gonna cook them?

We're going to pan sear them

so they're basically,
like, medium rare.

So these are super tiny.

You know how long it's gonna
take to sear these in the pan?

Not very long.

Good luck.

30 minutes remaining.

Red team, blue team,

come on,
speed up, guys.

Ah! [bleep].

Medic.

Damn it!

Cutter.

Come on,
speed up, guys.

Ah!

Medic.

Damn it!

Cutter.

Ah.

I'm chopping my onion,

and I just
wasnt paying attention

and the heel of the knife
came down,

and I thought
I cut my damn finger off.

We're here. We're here.
We're here.

We're here.
Don't look down.

Look, don't look down.

It's not as bad as you think.

You've taken a nail off,
and you're good to go.

Right now,
I'm carrying the team.

He's busy with the medics,
and I just got to keep moving.

Do or die.
This is do or die.

Living up to your name.

Let's go.

You all right?

Uh, yeah, it hurts.
I ain't gonna lie.

This is turning into more of,
like, a pear sauce,

which I like.

It's really smooth.

It needs a little bit of color.

Like a little bit
of cinnamon coriander.

It's not that smooth.

- I don't think that's good at all.
- No?

- No. It tastes weird.
- Okay, what can I do?

I mean, why don't we just
make an earthy herb mash?

Okay, we got to hurry.

I'm hurrying, Cour...
I mean...

I know, I'm sorry.
I'm just...

I'm talking to encourage.

Yeah, I know, but like,
I'm [bleep] hurrying.

I get a little impatient
with Courtney,

because she has
a very irritating habit

of micromanaging me.

There's a lack of trust there.

You got to get a move on
on that.

I really think biscuits
would be a good idea.

Make a decision, Cutter.
I can't...

I'm in the middle
of three steaks right now.

I'm not asking you.

I'm just trying
to talk to you, man.

We're in the top four, Cutter.

Start acting like a chef.
Make decisions.

No more babysitting.
No more breastfeeding.

Done.

You got any other ideas?

Let me take care of my steaks.

Okay.

15 minutes remaining!

This is a big deal

to make sure it's enough
for three people.

Courtney, sometimes things
you tell me

are [bleep] I already know,

And I just need you to tell me
things that I don't know.

The little reduction you made
with the apple butter and stuff,

what's that for, Courtney?

The appetizer.

It's already done.

It's been sitting over there
for, like, 30 minutes.

Oh, dear.

Right, red team, now,
what in the hell's going on?

We both made sauces
that we didn't know

the other one was making
for the same thing.

Is this, is this working?

Courtney just keeps telling me
things I already know,

instead of...

- Well, stand up for yourself, then.
- I know!

I told her I wasn't serving
that puree,

so we're remaking mash.

I mean, the puree sucks.

Um, I could give it
to a baby.

I know, I don't like it,
but it's...

That is vile.

We're gonna lose
to Leslie and Cutter,

and one ofs is gonna go home
in a pressure test

if we cannot just get past
all of the B.S.

and get the food on the plate.

Ah, this thing needs to reduce.
It's not reducing.

It's all fat.

Fat won't reduce.

Leslie, what did you put
in here?

There's some steak fat in there.

We're rendering down
the bones in wine.

You're not gonna get
any liquid out of it.

I'm gonna start over
with the red sauce real quick.

Highest temp.

Just get it done.
Don't worry about it.

Just get it done.

Well, no,
I'm gonna worry about it,

'cause it doesn't taste good.

Blue team, I'm worried

because their sauce that
they're "reducing" all fat.

Leslie made that sauce.

Cutter has stepped in
to try to save it.

- Put some flour in it.
- I did.

It's just too much wine.
It ain't burned off yet.

Red team, blue team,

last two minutes.

Speed up!

Let's just get this together,
'cause we're plating together.

Courtney, Elizabeth,

you've got to work and talk
at the same time.

- Yes, chef. Heard.
- Whether you like it or not.

'cause you're not gonna finish.

You got the sauce?

Yeah, but let's just use
very little,

'cause it's very strong.

Let's go, guys.

I think it's absolutely
stunning.

Thank you.

- Get them steaks on there.
- Easy, cowboy.

Ten, nine, eight,

seven, six, five,

four, three,
two, one,

and stop.

Hands in the air.
Well done.

Good job.

Right, it's time to
find out how you did,

starting with the red team.

Please bring up
your appetizers.

Elizabeth and I made a rebound

from our lack of communication
and struggle to work together,

and we at least have dishes
that we will stand behind 100%.

One of you describe the dish,
please.

It's pan seared pelvania
rainbow trout

with a savory poached pear,
amish cheddar, black walnuts,

and an apple butter vinaigrette.

First of all, it doesn't look
like any appetizer

I've seen in any restaurant
I've ever been to.

Feels like something left over
from a finger buffet

gone wrong.

Where was the last time you ate
Pennsylvania trout

and pear together?

- I haven't.
- You haven't.

Elizabeth, maybe?

- Uh, I have not, chef.
- No.

It's just a weird combination.

Um, trout actually tastes
quite nice.

Cooked briefly,
crisp on the skin,

but honestly, ladies,

just the fact that you were
butting heads,

it tastes exactly like
the performance,

underwhelming.

I expect more.

We always say,
really,

that cheese and fish
don't go hand in hand.

The pear looks like
it's the star here,

and then over here,
I have two fish sticks.

Like, where did this
come from?

We were both just doing things
alongside each other

and not really coming together
as a unit.

So whose dish is this?

I'll take ownership for that.

The pear and the sauce
and the cheese

on its own,
could be a nice cheese course.

The fish doesn't make
any sense to me.

Really, really
surprised.

I appreciate that Courtney
fesses up to having thought of

the appetizer, but I should've
stood up and said,

"This pear trout thing
is a terrible idea.

I have a better one,"
but I didn't.

I trusted her
and that was so dumb.

Okay. Blue team.
Appetizer, please.

Walking up to the judges,
I'm feeling good right now.

My appetizer plate,
I think the ribs look great,

cooked perfectly,
sauce tastes great.

We might actually have a shot
at winning this thing.

Uh, guys,

what the [bleep] is that?

Uh, guys,

what the [bleep] is that?

Please describe the dish.

Rack of ribs with a Texas rub

with molases glaze
and corn onion to go with it.

So visually,
restaurant quality, it's not.

I think of some of the dishes
you've plated so far

on this competition
as being really beautiful,

but I've never seen
such a depressing corn

in all my life.

Any citrus in there?
Is there any lemon, lime?

Uh, salt, pepper.

Well, that's great.

- [bleep] me.
- Hold on a minute.

Thank you.
No, no, seriously.

Chef, there's salt and pepper
in the corn.

It sounds delicious.

You know that's not good.

- Who cooked the ribs?
- I did.

I pressure cooked them first

and then added a little sear
on the grill afterwards

to give it a little char.

The actual ribs are tender.

Delicious,
melting in your mouth,

but we're not a barbecue house.

This is the MasterChef kiten.

I don't think you've shown off
any of the ingredients properly.

Man.

This is kind of caveman food.

You had, what, 50 different
ingredients in that box?

You guys used ribs
and corn.

What are you thinking?

You had rice, quinoa,
peppers.

you had the staple pantry.

You could have made a biscuit.

I suggested that,
but I never got any info back.

Did you say not to make
the biscuit?

I never heard a word
about any biscuit.

This your recipe?

Yummy.

Ribs are good,
but we're at the final four.

We ask you to take the spirit
of you home state, Texas,

elevate that to
a restaurant quality dish,

I don't know
what else to say.

Sorry.

I gave the big Texas man a shot

to put down his best dish
on the plate,

and that was a disaster.

If I go to the pressure test
because of Cutter,

I'm definitely taking him down.

Red team,
entrees, let's go.

Describe the dish, please.

It's seared venison
tenderloin medallions

over an herbed yukon gold
potato mash

with sauteed button mushrooms

and an apple butter reduction.

Finally some beauty.

Love the idea of the medallions.
Give it a bit of finesse.

- Who cooked the venison?
- I did, chef.

And we got a great sear.

Mmm. Wow.

The cook on the venison,

it's perfect.

Thank you.

But this mash,

it's like a mouthful of grit.

Lumpy as anything.

Here's the thing,
venison, nailed.

Sauce, delicious.

Mushrooms, delicious.

The great shame tonight
is the mash.

You nailed the cooking
on the venison.

It's very good,
it's seasoned well,

but the plate definitely wants
some sort of veg component,

and this is just steak and
potatoes, basically, right?

Yeah.

And then, what it's missing,
for me,

is your collaboration.

Yeah.

You're not hitting the stride

I would expect for, perhaps,
the two best cooks

we've ever seen
in the MasterChef kitchen,

And it's just
a little disappointing.

Thank you.

It's not a great review, and
it's not our best performance.

We know we didn't
cook our best today.

I'm just hoping that Cutter
and Leslie screwed up more.

Blue team,
entrees, please.

I'm looking at my entree,
and I'm happy with it.

I'm hoping that my rib eye
and my puree

is gonna be a lot better
than the ribs.

Tell me exactly what it is.

A rib eye steak with a potato,

turnip, and carrot puree

with a red wine reduction.

Now, I was watching
you guys cook,

and I noticed, first thing,
you take the bone off.

I always think that's a mistake,
'cause it helps keep it moist.

That said, the fact that
you put it in a pan

and started using it
and cooking with it,

I was like, "awesome."

Is that what ended up
being used for the sauce

that we saw
over on your station?

Yeah, I cooked the bones,
and then did I glaze...

- Then you did glaze, okay.
- Yes.

So you've got to render
that fat first.

We did all that
and then threw it away.

I can't do everything.
I, you know...

I thought he had it
on his corner,

and that was that, so...

So you're guilty with that?

- Apparently.
- Wow.

If you can't see the fat
in the pan,

- I mean, I can't...
- I did use it.

I had to restart
a whole new sauce

because there was too much fat.

I let you do your own thing,
and this is what happens, so...

- Really? Okay.
- It is what it is.

Never your fault, is it?

Take some responsibility
for yourself.

And you told me you got it.

Steak is great.

Good flavor.

The mash, there's too much of it
on the plate,

and it just needs seasoning.

The hero on that dish
is the steak,

and luckily,
the hero's rocking.

Thank you.

The sear on
the rib eye's perfect.

What am I gonna get
when I cut this open?

Medium rare.

When you got white fat
that is raw in the center,

it hasn't been cooked
long enough.

Rib eye tastes delicious.

Seasoning's delicious.

It's just such a shame
that it's undercooked.

Vegetables underneath
are embarrassing.

You two are smart,
talented individuals.

As a couple,

lacking harmony beyond belief.

Thank you.

I love how Leslie tries
to throw me under the bus.

We're not meant
to work together,

and he's gonna do whatever
he can to make himself look good

and make me look bad.

Red team, blue team,
please come round to the front.

Thank you.

Being beat by Cutter and Leslie

seems like one of the worst
things imaginable,

but not as bad as having to
face a pressure test

against Courtney.

So highs, some lows
across that challenge,

let me tell you, but one thing
that became clearly evident...

The four of you are incredibly
talented home cooks...

Individually.

We don't get the same standard

when paired as a team.

One team was marginally better.

The winning team...

Is...

Congratulations...

The winning team...

The team that will be safe
from elimination tonight

and will catapult themselves
into the top three...

Congratulations...

Red team.

Elizabeth and Courtney.

Well done.

You are through
to the top three.

- Thank you.
- Thank you.

Please.
Congratulations.

Head over to the gallery.

- Thank you.
- Thank you.

Sorry, guys.

I know I made it
into the top three,

and I'm really proud of myself,

but I'm disappointed in
how I got here.

Elizabeth and I could have won
by a landslide,

and instead, we won
by the skin of our teeth.

Leslie and Cutter,

you know what this means.

I'm heading into
my sixth pressure test

and there is no way in hell that
I'm going down without a fight.

I work best under pressure.

I have seven children,
five grandchildren.

You want pressure?

Put those all in one house.

Every pressure test
has been important,

but this is personal.

I'm just tired of Leslie's
Malibu [bleep].

Old man,
it's time to go home.

You're gonna battle
head-to-head

in a dreaded pressure test,

where one will leave
at the end of it,

and one will join
Courtney and Elizabeth

in the top three.

Leslie, you survived
five pressure tests.

Yes.

Hopefully, I'll survive
my number six.

Well, no one's ever
gotten to number six, so...

Do you want to know what?

Six is my lucky number.

Today's my sixth test.

I'll survive, and I'll be
up there with the girls.

It all comes down to this.

Cutter versus Leslie.

Texas versus California.

The oil man versus
the stay-at-home dad.

It's all right.
You can laugh.

I can afford to stay home.

Oh, you're such a joke.

You know what, Cutter?
Put it on the plate, mister.

- Let's go.
- Okay?

I'm ready to rock
and roll.

Texas versus California,
I'm loving this.

You know what?
It's time to shut up or put up.

In the previous challenge,

you chose to cook dishes
using ingredients

from Cutter's state box,
which was from Texas.

For this upcoming pressure test,

you'll be using ingredients

from the home state box
that you rejected.

That's right.

Fine with me.
Let's go.

Please, both of you,

go into the equipment room

and bring out
the California state box.

Yes, sir.

I think that Leslie probably
has the upper hand

in this challenge.

He has this crazy will
and determination,

and he clearly has skills,
because he's, like,

all-time MasterChef global
pressure test champion.

I am absolutely betting on
Cutter to win this.

He's going to be cooking
from his soul

and using his brain,

and I believe
that Cutter can do it.

Carefully, open up the box

and see what you missed out on.

I'm happier than a pig in Texas.

I should be familiar with
everything that's in this box.

Bring it on.

There you have some amazing
ingredients from California.

Exquisite, fresh sea urchin

plucked straight from
the pacific ocean,

jidori chicken,

bred and raised in California

and sought after by chefs
around the world.

Lastly,
beautiful, fresh,

yellowfin tuna
caught right off the coast.

Joe,

what are you drawn to
in that box?

Without a doubt,
the sea urchin.

I would take that sea urchin

and make a dish that's very
close to my culinary heritage...

Sea urchin risotto.

I love risotto.
I love uni.

Together, they create
one of the perfect marriages

of land and sea.

I could never pass up
a californian sea urchin.

Now, Graham,
what are you drawn to?

The star of that box, to me,
is that jidori chicken.

I'd do a simple preparation
honoring the influence

Of that Asian culture
here in California.

Jidori chicken teriyaki

with bok choy
and forbidden rice.

It's accented by that sweet,
salty combo with soy and honey.

Very, very delicious.

Now, I would fight to get
my hands on

that delicious, stunning
yellowfin tuna.

I would make tuna nicoise.

That's beautiful.

A perfectly seared piece of tuna

on a delicious fragrant salad

with potatoes, green beans,
and a beautiful garnish...

Soft-boiled quail's eggs,

bound together
with a light vinaigrette

that ties it all together.

Three stunning,
beautiful dishes,

all inspired from
that amazing California box.

Now, this won't
be a simple challenge.

Gentlemen, tonight,

to get into the top three,

you won't simply just replicate
one of these dishes.

Cutter and Leslie,

you will be replicating
all three of

these highly sophisticated
dishes.

And we are looking
for exact replicas.

Wow.

Take my apron now.

I mean, it just...

You want me to do what?

You will have just 90 minutes

To make us all three
incredibly challenging dishes.

Okay.

Both you,
head to your station.

This is gonna be the brawl
of the century.

I'm done with the talk.
Talk is cheap.

I can't wait to cut
Cutter out of this competition.

Do I want to beat him?
Hell yeah, I want to beat him.

Am I good enough to beat him?
Of course I am.

My life in the MasterChef
kitchen is at stake.

I'm ready.
Let's do it.

Cutter, any last words
for Leslie?

Nothing at all.

Leslie, any last advice
for Cutter?

Yeah, I hope he likes Texas.

This is one pressure test

that I am dying to witness.

May the best man win.

- Are we ready?
- Yes, chef.

Yes, chef.

Your 90 minutes

Starts...

Now.

Let's go, Cutter.

We've never seen a battle

as intense as this one.

I mean,
get rid of the cooking,

it's Ali versus Frazier.

This is their finale tonight.

I really don't care
about Leslie right now.

I think everybody knows
that I'm a better cook

and a better person.

You got it, Cutter.
Come on. Let's go.

Why don't you come down
and help him?

Everybody can talk
all they want,

at the end of the day,
you got to walk the walk.

Okay?
He's a better cook.

What goes through your head,
as a chef,

when you have to put up those
three dishes in 90 minutes?

The big issue tonight
is the timing.

The first thing you do
is nail the chicken.

Got to get that preparation
of the chicken done,

'cause that takes the longest
to cook.

Then,
number two

is the preparation
on the yellowfin tuna,

the potatoes, and getting
the green beans ready.

The last one,
the big one, is the risotto.

You start the risotto with
literally 25 minutes to go.

The difficulty tonight

is plating all those
three dishes at the same time.

Just over 25 minutes gone.

64 minutes remaining.

Just wait. Not yet. Not yet.

Not yet. Not yet.

Why's Cutter started
the risotto?

Doesn't make any sense.

It's the last thing
that you would do here.

Yeah,
over an hour to go.

He's, literally,
working backwards.

Oh, this is the worst
dish ever.

Cutter.

- What's going on, chef?
How you doing? - Good.

So risotto,

Please tell me
this is a practice one.

Yeah, 'cause I don't
ha alue what I'm doing.

Okay. No.

I mean, I'll be honest, I don't
have a clue what I'm doing here.

All right.
Settle down. Listen.

This is the last thing
you want to do.

Right? And it can't hold.

Are you kidding me?

We just started,
d he's screwing up already?

The...
I'm not...

That's gonna stir
the [bleep] out of me.

This is only the beginning

of what's gonna be your end.

Cutter, please tell me
this is a practice one.

I don't have a clue
what I'm doing.

- Okay. No.
- I mean, I'll be honest.

I don't have a clue
what I'm doing here.

All right.
Settle down. Listen.

This is something that takes
22 minutes to finish,

start to finish.

This is the last thing
you want to do.

[bleep]
and it can't hold.

Don't get stressed out.

Take two minutes
out of your 90

to kind of get recentered.

- Yes, sir.
- You can do this.

Halfway, guys.
45 minutes gone.

45 minutes remaining.

This is intense.

Each dish,
one at a time,

no problem at all,

but three dishes in 90 minutes,

that's scary.

Cutter has got his green beans
already cooked

for the tuna nicoise.

He's got the rice on,
so he's moving.

What about you and your chicken?
That is a tough one.

So the big thing is making sure

that you don't leave it
in the oven and dry it out.

But the difficulty tonight,

surely, has to be
that teriyaki.

That's the big elephant
in the room tonight,

'cause they think it's a glaze,

and how that glaze
is really important, it's not.

- It's the delicacy of that glaze.
- Exactly.

There you go.

Get an ice bath ready.

Come on.

He's gonna lose,
let him lose on his own,

not with his mother up there.

- Right, Leslie.
- Yep.

- How are you feeling?
- I'm feeling good.

- How's the chicken?
- Pretty much done.

I just got to put
the teriyaki sauce on it,

and we're in the money.

Why do the girls want Cutter
in the top three?

Because they know
they can beat him.

Me? I beat them all.
I beat them already.

So they're nervous.

Yeah, do you think
that's what it is?

What? Are you kidding me?

He's a shoo-in for them.

Get over yourself.

Who's your cheerleaders?

Who's my cheerleaders?
Me, myself, and I.

- All three of them.
- Right.

- Good luck.
- Thank you.

- There you go.
- That looks good.

65 minutes done.

25 minutes remaining.

It's getting to crunch time.

You got to think tuna,
in the nicoise,

it's very difficult to pull off.

I mean, from potatoes
and green beans, the textures,

and then that creaminess
of the soft-boiled quail's eggs.

Oh, come on. Come on.

But for me,
the secret is in the tuna.

Searing it long enough
on each side,

couple of tablespoons of vinegar
on top as it cools down...

It will marinate that tuna.

Who has the edge
on the tuna today?

Leslie is so organized.

Everything is done
a, b, c, d,

and it's about assembling it.

My problem with Cutter is
the fact that he's slightly

manhandling ingredients.
A little bit too clumsy.

Gently.

Oh, come on.

Damn it, Cutter.

Ah, damn it.

Fascinating now,

both now starting the risotto.

The trick here is certainly
getting the best

of luxurious, creamy
risotto on your palate.

Each grain of rice
perfectly swollen.

Got to stir. Got to stir.

With the creamiest protein
of the sea,

which is sea urchin,
and it's really just about

cream and cream
and cream and cream.

His risotto's starting
to look good.

That's pretty damn good
texas risotto right there.

Cutter is looking like he's
really in control right now.

Oh, yeah.

Two minutes remaining.

Got to start plating.

Come on.
Speed up.

We want three dishes replicated.

Focus now.
Finesse.

This is a pressure test
times three.

Yeah.

I need all three plates
down to the front

within the next 75 seconds.

It really is neck and neck now.

Anyone's game.

Let's go.

Get it on. Get it on.
We can't add any time.

Ten...

Run, Cutter, run!
Move, Cutter.

eight, seven...

Run. You got it!

six, five,

four, three,

two, one,
and stop.

Hands in the air.

Good job. Wow.

Oh, I forgot
my [bleep] eggs.

Leslie, how you feeling?

A little concerned.
I forgot my eggs.

For the nicoise salad.

Could have been plated better.

- Cutter, how are you feeling?
- Awesome.

Out of the three dishes, which
ones do you think you've nailed?

One, two, and three!

You're pumped, aren't you?

Who's going through
to the top three?

Me. For sure.

Let's find out.

I'm feeling great.

I mean, my plates are
looking exactly like

what the judges
put up there.

These big old
bear paws

did a lot of
finesse today.

Okay.

So risotto,

one of them definitely
has a superior aesthetic.

Leslie, what do you think
about his risotto?

It looks pretty bad.

All right, let's deal with
Cutter's first.

The flavor is very good.

Leslie.

How much wine
did you put in here?

Uh, I would say
about a cup, maybe.

Thanks, guys.

Joe, who had the best risotto?

Well...

One had a better cook
on the rice,

but was over seasoned.

One was undercooked,
but the seasoning was spot on.

The winning risotto...

Was...

Leslie's.

Thank you, chef.

I won that hands down.

My risotto looked exactly the
way they put it on the plate.

All right, now onto
the jidori chicken teriyaki.

It always hinges on taste,

But you have to take into
consideration the presentation.

Cutter, what's your assessment
of the two plates?

Visually, I feel like I copied
yours probably 90% correct.

And what about Leslie's?

Wrong plate.
No sauce.

Bok choy's cut very long,

and not a good crust
on his chicken.

Cutter, we'll begin with you.

Well, what do you think?

I think it looks
pretty good.

Leslie,
what do you think?

Looks dry to me.

Okay.
Well, let's taste.

How long was this
in the oven?

Maybe 12, 15 minutes.

Leslie.

Yes.

Doesn't seem to have as much
of a glaze on it.

- You didn't get that in?
- Didn't get it in.

Good job, the both of you.

Thank you.
Thank you.

It's really, really close.

Graham, the teriyaki chicken,

who nailed it?

Both were overcooked.

One, more than the other.

One person's sauce
was the right consistency,

the other was missing
off the plate.

The best jidori
chicken teriyaki...

Belonged to...

Graham, the teriyaki chicken,

who nailed it?

Both were overcooked.

One, more than the other.

The best jidori
chicken teriyaki

Belonged to...

Cutter.

- Good job. Congrats.
- Thank you.

Now it all comes down
to the nicoise salad.

I'm sweating a little.
This is it.

Top three or go home.

Uh, Cutter,

how did you cook the tuna?

I put salt and pepper
on it first, let it rest,

seared it on both sides
and then sliced it.

The tuna,
I have a big problem with that.

It's sort of badly seared,
dense, raw in the center.

Quail eggs are cooked
beautifully.

Potatoes cooked nicely.

You've got so much
going for you,

but the hero, um,
cut badly

and delivered in
an unfortunate way.

Thank you.

Leslie.

Visually,
does that excite you?

No, it's kind of
thrown on the plate.

And qua's eggs.

- Um, they're in my pot.
- Behind you.

Yes, behind me.

- It looks clumsy.
- Yes. I agree.

- It doesn't look the most appetizing.
- No, it's not.

Talk to me about
the vinaigrette.

It's olive oil, shallots,
lemon, and dijon mustard.

Tuna, cooked beautifully.

Vinaigrette, delicious.

Potatoes,
slightly overcooked.

Quail's eggs,
awol.

Really have
two very strong efforts.

This, right now,
is neck and neck.

I want to make it
to the top three so bad.

I mean,
I've came this far.

I know I'm a better cook
than Leslie is.

Neck and neck.

One nailed the risotto,
one nailed the chicken,

and the tuna's even.

If it really comes down
to the tuna,

Which one do you like better?

Cutter's tuna, way undercooked.

- Under?
- Way undercooked.

I was a little bit more raw
on my tuna,

but I thought I nailed chef
Ramsey's as far as the look.

Leslie's plate
looks like crap.

He didn't even
complete the dish.

- Leslie forgot the eggs,
though. - I know.

There's no yolk
to add the richness.

Now, visually, it was a mess.
It was all over the place.

Does he have a better looking
plate than me?

Sure, he's got
s little olives over here.

He's got his tomatoes
over here.

His tuna looks like [bleep]
in the middle here.

So overall,
it's about the flavor.

Very, very close.

Okay, ready?

This is
a very difficult moment

for both of you

and equally,
for us.

The person with the winning
nicoise salad...

The person who is now

in the top three
of MasterChef...

Congratulations...

Leslie.

Thank you, chef.

- Well done.
- Thank you.

You nailed it.

Great seasoning
on the vinaigrette.

No quail's eggs.
Big deal.

I can live with that,

'cause the hero of the dish
was the tuna.

Congratulations.
Go and join...

- Congratulations.

the girls on the balcony.

- Congratulations.
- Thank you.

Cutter...

You have true grit.

You have true determination,

and you've done
an amazing job.

Thank you.

Cutter, how's the journey
been for you?

Tell you what, man,
it's been a roller coaster.

Uh, I came in here

just knowing how to cook
a few things really good,

but I learned so much
from you guys.

You've been brilliant.

I put my heart on the plate
every time

is all I can tell you.

Every time.

I appreciate everything, man.

Damn, I appreciated Leslie.

That was good competition.
That's all I wanted.

You showed every
home cook out there

that anything is possible.

Thank you.

Come here, big boy.
Say good-bye.

All right, man.

- Back to Texas.
- Thank you, sir.

Appreciate everything, man.

Appreciate it.

Really, I do.

Chef.
Come here, you.

- I thank you.
- Well, done.

Seriously, well done.
Honestly.

Hey, good luck to you, sir.

My hat's off to you.
You are the better chef.

Well, thank you very much.
I appreciate that.

Thank you.
Take it easy, guys.

Take care, man.

I've represented my family
and my friends

and my state very well,

and I can walk out
with my head held high.

I came into MasterChef as
a small fish in a big pond...

Cutter.

Cutter brewer, baby!

Yes!

and I grew.

Let's go.
Hurry up.

They're waiting.
They're waiting.

Yeah! Thank you!

And I got to just work with the
three best guys in the industry.

The most beautiful thing

that you have put on a plate.

Wow. Thank you.

You cooked this heart

about as good as
it could be cooked.

Very, very impressive.

The love and teaching
that chef Ramsey gave to me,

he never quit believing in me.

You may have a face like
a british bulldog chewed a wasp,

but you do cook like an angel.

You learn from the past,
you live for today,

and you dream about tomorrow,

and here on MasterChef,

I lived the dream.

Cutter brewer, baby!

Next week,

it's the two-hour
MasterChef finale.

as the three best home cooks
in America

take on the season's
most intimidating challenge.

50 chefs representing 50 states.

They fight for their place
in the final two...

The pressure is on.

I loved it.

I'd put that on my menu.

as the world's biggest
cooking competition

comes to an end,

and a champion is crowned...

The winner of this year's
MasterChef is...