All language subtitles for MasterChef US - S06E06 - What Happens In Vegas Steaks In Vegas

Previously on MasterChef...

Watch your fingers.

Oh, my God.

Crabs put the home cooks
in a pinch.

Ouch!

So gross.

And a very simple ingredient...

This as a dessert
could be game over.

Left the MasterChef kitchen
divided...

Sweet or savory, let's weed out
the runts right now.

Ending with Justin's exit...

Was that canned corn
in the center?

From the competition.

Tonight...

Vegas, baby!

Your entertainers
are in the building!

It's a high-stakes
team challenge...

Pick your star players

or your star ingredient.

But when the home cooks
bet big...

We're opening in 60 seconds.

And look at this [bleep].

Whose gamble will pay off

and who will lose it all
in the dreaded pressure test?

Come on! Don't even cut it!
Just bring it!

Hey, you, what are you doing?

Look at me.
Calm down...

Or I'll throw you
in the [bleep] pool.

The best home cooks in America
have arrived in Sin City

to double down for their next
high-stakes team challenge.

Here I am in the middle of

this overwhelming avalanche

of glitz, glamour, and action,
and I think I blend right in.

Las Vegas is a big food city.

Anybody who's anybody has
a restaurant in Las Vegas.

I've come to Vegas many times
and I've never lost in Vegas,

and I am not gonna lose tonight.

Welcome, guys.
Come on down.

- Whoa.
- This is awesome.

Everything is stunning.

We're on a rooftop in Vegas
at night

and it's, like, top notch,

so I know that we have
to be right here.

Welcome, everyone,
to fabulous Las Vegas.

Now, we're here at
Drai's Beach Club,

a nightclub on top of the
stunning Cromwell hotel.

Obviously we can all see that
there is one home cook missing.

Unfortunately Dan had to leave

and is no longer
in the competition.

He's absolutely fine and
he's headed back to Chicago,

but the good news is that
there's one less person

now standing in your way.

Now, who's feeling lucky?

Americans come to Las Vegas
to be entertained.

But who takes care
of the entertainers?

Who shows them a good time?

Tonight, that will be you.

You're going to have to cook
an incredible meal

for 101 Las Vegas entertainers.

These people are used to, like,
the best dishes there are.

I mean, Gordon Ramsay's got
four restaurants in Vegas.

They probably eat
the best food there is.

Stephen, Shelly.
Since you had the winning dishes

in the last
elimination challenge,

you will be the team captain.

Stephen, you had the best dish.

Thank you.

So, now you have to make
a very important decision.

You can either pick
your whole team first,

or you can decide
which protein

each team will
cook with tonight.

Vegas is all about
luxury, indulgence,

and first up is a protein that

truly defines Las Vegas.

Fresh live lobster.

It's clearly expensive.
It's luxurious.

But it can also be
very tricky to cook,

especially when you're cooking
over 100 of them.

Lobster says Las Vegas.

It's what is going
to win this challenge.

So I want that lobster,
but I don't want Shelly

to know that I want it.

Stephen, big fan of lobster?

Yeah, it's hard to cook,
you know?

That's a tough one.

Now, under this cloche

is America's everyday
favorite protein.

The most amazing
chicken tenders.

Far more commonplace

and much simpler to work with
than the lobster.

But it's not a kid's party.
Let's get that right.

You need to take
these tenders

and turn it into
something delicious

that really belongs
on a Vegas table.

So, Stephen, you now have
a decision to make.

You pick either
your star players

or your star ingredient.

I'm going to play
some mind games here.

The smarter captain's
gonna come out on top,

and I'm going
to out-think Shelly.

I'll pick my team.

Shelly, that means
you have to pick

the most amazing glamorous
lobster or the chicken tenders.

As a single mom from Brooklyn,

Shelly's going to be
more comfortable

with cooking chicken,

something that she cooks
every day.

I know I'm going to get
everything I want,

my dream team
and that beautiful lobster.

We're in Vegas, baby.

You've got to gamble
to win it all.

You know, I don't
come from a lot,

so I know chicken.

Hook, line, and sinker, baby.
She fell for it.

Stephen, how are you feeling
about the lobster,

because I didn't think that was
your favorite protein.

No, I want to do it.

- You want the lobster?
- Absolutely.

- Right.
- It's the Jedi thing going.

Time to pick your team.

I'm hoping Stephen
does not pick my dream team.

Amanda...

Amanda.

Charlie...

Charlie.

Jesse...

I'm going to go with Jesse.

And Sara.

I'm going
to take Sara.

It's like someone punched me
in my stomach.

I'm going to choose Olivia.

Tommy right there.

Let's go Kerry.

Stephen picked four
out of my five top picks.

And I'm thinking in my head,
like,

don't pick Nick, don't pick
Nick, don't pick Nick.

Final pick.

I need people who can work
together and make it happen.

I'm gonna go with Nick.

So, Shelly, your Blue Team
consists of

Claudia, Christopher,
Hetal, Ailsa,

Veronica, Katrina, and Derrick.

You guys are gonna have
just 60 minutes

to prep, cook,
and plate your dishes,

and then another 60 minutes
to serve them.

The winning team will be safe
from elimination.

The losing team will be facing
the dreaded pressure test

where at least one of you
will be going home.

Right, Red Team, Blue Team,
are you ready?

Yes!

- Your time starts now.
- Go, go!

Both teams will now have
just 60 minutes

to conceive and prep
an upscale entr�e

for 101 Las Vegas
entertainers.

- All right, guys.
- Hey, Shelly.

I want to do
something that's elegant,

so what I'm thinking
is we're going to do,

like, a saffron butter sauce

at the bottom with
a classic remoulade.

Hold on.

We should not be
hammering out chicken.

- We don't have time for that.
- We can do it.

Inside the remoulade
we're going to have

some mangoes, some kale,
some goat cheese,

so those big pops of flavor.

Mango's going to take
a long time to peel and cut.

Oh, please, I do that
in my sleep.

Yeah, we have so many people.
I'm an island girl, too.

Okay.
I voiced my opinion.

I was shot down by team captain.

All right, you guys,
ready to go to work?

This dish is the worst idea.

One, two, three, Blue!

Whoo!

While Blue Team preps
Captain Shelly's

complicated chicken roulade...

We're going to go with
a fresh lobster herb salad

and then a little bit
of smashed Yukon potatoes.

We're going to marry that with
this lobster that I'm grilling.

Over on the Red Team,
Captain Stephen is taking

a simple, no-nonsense approach.

Jesse, Charlie,
you're on lobster.

Tommy and Nick,
you're on vegetables, all right?

You, I want an herb salad.
I want tabouli minus the grain.

A good team has a great leader.

And great leaders
control their team.

What are you guys
talking about?

We're talking about
our plans individually.

No, there is no individual.
Okay, here, no.

Listen to me for
just one second.

I'm going to piss you off today,
all right?

But if you believe in me
and if you have faith in me,

I will keep you out of
the pressure test, all right?

Right now, if Stephen told me to
scale off the side of a building

and clean a window,
I'm going to clean a window.

- Let's go, let's go, let's go!
- Rock and roll, rock and roll.

Get your bowls going.

Start cutting
your vegetables there.

Wow. Stephen, I mean,
he rolled the dice.

Ignored the protein and went
for the dream team scenario.

But can you make over 100
portions of perfect lobster?

- Yeah, consistently...
- That's...there you go.

That's Shelly's
big advantage tonight.

Chicken holds, granted,

but you've got to elevate that
a little bit.

What they're underestimating

is how finicky
these entertainers are.

Because they want
something special.

They see it all the time.

Just 20 minutes in,

and the Blue Team is already
questioning Shelly's leadership

and her dish.

Don't you just want to
toothpick these?

It's taking way too much time.

Make it simple, make it quick.

Let's roll through them.
Come on, guys.

All right.

All right, Captain Shelly.

Yes, Chef.

Tell me about the dish.
What are you doing?

Right now we are going to do
a remoulade with mango...

It's a roulade, not a remoulade.

- Roulade, sorry.
- It's a roulade.

So, a rolled chicken.
You have time to get that done?

Way too complicated.
Way, way, way too complicated.

Shelly has no idea
what she's doing.

Derrick, you stuffed
the chicken,

so it's going to take
so much... so much longer to cook.

I know.

So, whose idea was it
with the stuffed roulade?

What is Shelly thinking?
I'm just beyond baffled.

[bleep] hell.

We are so screwed.
We're going down in flames.

Whoo!

The MasterChef home cooks

have just 20 minutes

before they have to serve dinner

to 101 VIP guests.

All right, keep going,
keep going.

Red Team, Blue Team, your Vegas
entertainers are arriving.

Oh, my God!

Whoo!

- Look behind you!
- Whoo!

From the Rio and Chippendales!

With all entertainers scheduled
to perform this evening,

the pressure to serve dishes
on time is greater than ever.

The Jubilee showgirls.

You see showgirls,
you see magicians, comedians,

and I'm thinking,
we've got to feed them.

They're about to sit down.

Red Team, Blue Team,

your Vegas entertainers
have arrived.

They are in the building.

Eight minutes to go.

- Right, Stephen.
- Yes, sir.

Explain the dish, please.

Okay, I have a variation
of a piccata sauce

on top of this lobster
that I'm grilling.

And then a little bit of smashed
Yukon potatoes with olive oil

and a slice
of truffle butter.

Listen, great effort.

Now it's just down to
the execution and making sure,

Stephen, you got over 100
exactly like that.

- Okay?
- All right.

- Good. Well done.
- Thank you.

While Red Team's grilled lobster

looks to be
an early odds-on favorite...

That's perfecto!

The Blue Team, led by Shelly,

are rolling the dice

with their complicated take on
the more humble chicken protein.

Wow.

Blue Team, all of you,
come here, quickly.

That is what we've just
been given after 60 minutes.

We are about to start service.

And look at this [bleep].

If I was you, I'd have a meeting
and get your [bleep] together.

Quickly.
We're opening in 60 seconds.

- Yes, Chef.
- Yes, Chef.

This is my worst nightmare
right now.

We have to serve
101 entertainers

and we have nothing.

Oh, my lord.

You guys, we need to pick it up.

And we're open, guys.

- You guys, full speed ahead.
- All right, let's go.

Whenever you want to go,
we're ready to serve.

We're ready to roll.

- Let's go.
- All right, let's go, guys.

It's ready right now.

Well done.
Service, please.

All right, keep going,
keep going.

As soon as they take those
plates, get six more going.

All right,
we got it.

Red Team plates start
flying out of the kitchen...

Okay.
Oh, damn it.

It's not done.
Stop pulling them so early.

Get them in that back pan.

But the Blue Team is unable

to produce any
chicken roulade plates.

Blue Team, our guests
are expecting to be served.

- We're not ready, chef.
- This is incredible.

We're not going to be
able to do it.

There ain't no time
to tie these off.

Chicken, guys.
I need at least one pan.

How many portions
of chicken have we got?

As of right now, Chef?
Ready, zero.

Oh, my God.

But en route, are we 100 yet?

Um, no, we're just under at 74.
74, Chef.

- 74. That's 25 to go.
- Yes, 25 to go, Chef.

69, 74.

Hey, we're not
playing [bleep] bingo.

[bleep].

As the Blue Team struggles

to get their
first completed dish out...

Hey, we're ahead of the game,
so we can make them shine.

Stephen's Red Team is a stacked
deck of all-star cooks.

But at the plating station,

Tommy seems to be in
over his head.

Tommy. Tommy, stop
throwing food on the plate.

Place it on there.
Come on, Tommy.

- Less is more. Less.
- It's about finesse.

Finesse.
Get your glasses back on.

Tommy's on the line.

His portions are
over-sized, sloppy.

You got a [bleep] dessert spoon
in your hand.

I don't know what planet
he went to.

Tommy, wipe the plates.

This is
not working.

Tommy, wipe the plates!

The plates?

Are you all right?
Look at me. Look at me.

Calm down or I'll throw you
in the [bleep] pool.

Things are starting to
go down quick, so that's it.

Tommy, you're fired.
Sara, come up here.

- Unbelievable.
- Tommy, you go make potatoes.

Sara, come here, please.

Good move getting rid of Tommy
at the front here, by the way.

I'm going to put him
on potatoes.

I know he can't screw that up.

Don't burn them, Tommy.

I won't
burn them.

Yeah, don't.
Please, God, Tommy.

I'm not going to
burn potatoes.

I don't burn food.

While the Red Team attempts
to get back on track,

Christina checks in
with the guests

to see if they're enjoying
the Red Team's lobster

with roasted vegetables

and smashed
Yukon potatoes.

All right,
what's happening down here?

Are you guys lobster fans?

The lobster was amazing.
I loved the potatoes.

- I wanted to lick the plate.
- Okay.

I loved it.

The Blue Team is
cooking chicken.

As you can tell,
they're a little bit behind.

I'm hoping that it gets
out to you.

You can't vote for something
you don't taste.

Halfway through service,

the Blue Team still hasn't
produced a single dish.

Come on, this is embarrassing.

Oh, my God.
Come on, guys.

Oh, my God.
This is a disaster.

Somebody take control, please.

Someone has to take charge,
so I have to do it.

I'm gonna do the chicken.
I got this, okay?

All right,
gotcha.

We will catch up.

Thank you, Derrick.

Now I'm in takeover mode.

I'm gonna fix this.
I'm going to get plates out.

Service, please.

These two here.
Beautiful.

Keep pushing, guys.
Keep pushing.

Service, please.

Shelly has just checked out.

I'm sorry,
I'm not strong enough.

And now I feel like
I'm team captain.

Here, you follow me
and wipe the plates.

Make sure they're clean
and looking good, okay?

Yes, sir!

- Well, food's getting out.
- Yay!

That's important!

Christopher is trying
to sear the chicken,

putting it in the oven,
he's watching the veg.

He's the one guy cooking.

Right behind. Excuse me!
Right behind. Move.

Thank you, Chris.
You're our rock star.

And Derrick's
the one guy plating.

Honest to God, you could
get rid of every other person

and you wouldn't know.
You wouldn't notice at all.

Let's keep pushing.

I'm working, I'm working oven,
I'm braising, I'm working stove.

As Derrick rallies his Blue
teammates to a strong finish...

You guys are rocking.
Keep pushing!

On the Red Team,

Tommy is once again testing
Stephen's patience.

Hey, hey, you.
Tommy!

- Yes?
- Not so brown on the potatoes.

- Okay.
- Get 'em out, get 'em out.

What are you doing?
Turn off the burner.

Turn the burner on medium,
at least.

Oh, for God's sakes.

- Tommy! Tommy!
- Yes?

- Wake up a little bit.
- I am awake.

We only have this many
potatoes left.

I can't believe my eyes.

As soon as I send Tommy
back to the potatoes,

he's burned the potatoes.

We don't have very many
potatoes left.

We can't afford to
burn any potatoes.

- Are you okay?
- I'm good.

Or are you just
trying to sabotage?

No, I'm not trying
to sabotage.

You got kicked off the line.
Look at me.

You're standing in front
of the [bleep] potatoes.

I thought that's
how they're supposed to look.

You are kidding me.

Oh, Tommy.
Oh, I feel sorry for you.

Not that black.

Hey, Tommy.
You go away.

Everywhere I go,

I'm just getting full-on
volcanic hatred from everybody.

Get away from here.
Go stand in the back.

Just stand in the back.

I'm just trying to help,
and all I'm getting

is stabbed in the eyeballs
with a sharp stick.

Hey. Hey, you. Tommy.
You go away.

Get away from here.
Go clean the kitchen.

I can't afford mistakes
right now.

We need to be spot-on
with every dish.

We don't need sub-par here.

Here we go, Stephen.
Last call.

So this is where
it really counts.

Getting those votes.

As the Red Team bids to rebound
from Tommy's burnt potatoes,

Blue Team's Derrick has
taken control

and is leading his team back.

Perfect.
We got a rhythm.

Derrick, we got momentum now?

We do, chef.
We're on a roll.

Now we're on track
and we're getting food out.

And I think, we have a chance.

Get over here! Everyone!
All hands on deck.

Thank you, Derrick.

All hands on deck!

There's still a little luck
left in Vegas.

Despite the early stumbles,

the Blue Team's chicken roulade
seems to have hit the jackpot

with the guests.

I love the Blue Team's chicken.

- Worth the wait.
- Okay.

I did enjoy the chicken more
than I did the lobster.

All right, let's get these out.

With Tommy relegated
to dishwasher...

We got this, guys.

The Red Team is back

to looking like
a professional kitchen.

We are rocking and rolling
back here!

Is this the last one?

We're done.

I don't think we've ever seen
a performance like this.

They crushed it.

Crushed it.
101 lobsters gone,

eight minutes to hang out
and high-five each other.

Finishing early is great,

but none of that matters if the
guests don't like our food.

Just because we're done
doesn't mean we won.

- Yeah.
- We stay humble.

Six and half minutes to go,
Blue Team.

Okay, chicken.
You're going. Chicken.

You've still got 24 guests
to serve, guys.

- 24!
- I need shallots!

Give it to me.
Give it to me!

- Got to go.
- Push them forward.

- Service!
- Oh, my God, we're running out.

- We need chicken!
- Two and a half minutes to go.

Do we have more chicken?

Come on!
Don't even cut it.

- Just bring it.
- More plates.

Every plate you don't serve
is a lost vote.

Don't panic.
Breathe.

- Ten...
- Stay in order.

- Nine... eight... seven...
- Service.

- Six... five... four...
- Hurry, hurry.

- Three... two... one...
- Service! Service!

And stop.
Service is over.

Service is over.

Oh, Blue Team.

We have eight plates
on the table

that we weren't able to get out.
Eight plates is eight votes.

I'm just hoping at this point
that the food we put out

tastes 100 times better than
the Red Team's.

I trust you had
an enjoyable dinner.

Ladies and gentlemen,
please begin the voting.

Thank you.

Each of the
101 Vegas entertainers

will now cast their vote

with either a blue or red
playing card.

Each performer is
coming through and, like,

doing their little thing and
then giving their vote,

and I'm seeing, like,
red, red, red,

and I'm like, yeah, obviously.

I started seeing all these blue
cards, and I'm like, dude, what?

We're shocked.
We're shocked.

There's a lot of blue cards that
are being put in the box.

And if we lose to the blue team,
then Lady Luck is a real bitch.

I'm seeing a lot of blue cards.

Way more blue cards
than I expected.

We might have this.

Red Team, Blue Team.

Of the 101 votes cast,

there are just three votes
separating both teams.

This has to be the closest ever.

The winning team with
52 of the votes

against 49,

the winners are...

congratulations...

the Red Team!

Well done, Red Team.

Ladies and gentlemen, give 'em
a big round of applause.

Blue Team, you will be facing
the dreaded pressure test,

where at least one of you
will be going home.

Now, one last thing
you should know.

You won't all be facing
the pressure test.

Just four members
of the Blue Team

will face the pressure test.

Captain Shelly, you were
the team captain

and you are not facing
the pressure test.

You will be picking
three of them to be safe.

Shelly has an opportunity here
to go two different ways.

She can reward the hard-working,
deserving people

and keep the lesser
in the pressure test,

or she can flop it and put
really strong, hard-working,

good cooks in the pressure test.

We'll see.

Going into this pressure test,

I don't know if
I want to save people

based off their performance,

or based off who is a threat
in this competition.

And here I am, entering

one of the most prestigious
chop houses in the world.

It's thrilling,
it's nerve-wracking.

I just hoping that I don't
get into my own head

and screw myself over.

Blue Team.

Your pressure test is
going to take place

in one of the finest restaurants
in all of Las Vegas.

Gordon Ramsay Steak,

here in Paris, Las Vegas.

To stay in the competition,
you will be cooking steak.

And there's only one person
on the planet

that can judge
a Gordon Ramsay steak challenge.

The big boss man himself.

Gordon Ramsay.

Godfather of steak,

Gordon Ramsay,
is going to be judging us.

I've never cooked steak
in my life.

I'm a vegetarian.

So if Shelly doesn't save me,

I know I'm going home today.

There are eight of you
in front of me.

You lost last night's
big team challenge

and now you have to face
the dreaded pressure test.

Shelly, your performance
last night was lackluster.

Where did it start going wrong?
Claudia?

Um, I think right from
the beginning.

I tried to make some changes and
tried to suggest certain things

that I felt could
potentially help our dish

become a complete dish,
but you know,

it wasn't a complete entree.

Katrina, what did you see?

I thought stuffing a chicken
was a bad idea.

We didn't have
the time to do it.

Right now, my team is completely
throwing me under the bus.

And the wheels of blame

just keeps going
over my back repeatedly.

She had a great idea for a dish,

but it's not a dish that
can be executed in 60 minutes

for 101 people.

I feel bashed
over the head right now

and I have to say something.

Okay, chef.

Was I a flawless leader?
No.

We were not time-efficient
in a lot of things.

I feel that
everybody worked hard.

Did I know they were going to
throw me under the bus?

Of course I did, because they
were under their breaths

talking the entire time.

I've done this dish
once in my life,

but I knew it was
an elevated dish.

Then why was that
what you suggested?

- Cause I know it's an elev...
- If you've done it one time,

why would you suggest that?

This is the voices. This is it.
This is how it was going.

We know, being
the strongest ones here,

you're going to throw us in.

Shelly, you will now have to
name the three people

based on the performance
that will join

the Red Team

on the balcony,
safe from elimination.

This person worked
extremely hard, gave input,

shifted around when things
went awry,

so the first person
I want to save is Hetal.

Hetal, please.
Head upstairs.

Thank you. Thank you.

What did Hetal do?

You're saving the person that
did the least amount of work

on our team?

Where are we right now?

So, Shelly, your second choice.

This person impressed me
during the challenge,

because she just had her head
down and kept going.

Veronica.

Veronica.
Please.

Join the Red Team
up on the balcony.

Bizarre.

Shelly, your third
and final choice.

This person worked hard,
got things on the plate,

and was overall
a big part of the team.

Katrina.

Katrina, please.
Head upstairs.

Shelly has just saved

the weakest three people
on our team,

and I realize
this is a direct hit.

Fine, girl.
That's what you want?

Bring it.

- Shelly.
- Yes, chef.

Please, head upstairs.

I won't forget it.

It's a competition.

I'm putting
the four strongest competitors

in the pressure test.

'Cause I want to knock them out.

Claudia, Derrick,
Christopher, Ailsa.

Please, pick up your aprons.
Thank you.

You are all about to face
the fire of this pressure test.

And one more thing.
It's not just one pressure test.

It's two.

Oh.

In the first half
of this pressure test,

you will all have to cook steak

to the temperature
that Gordon demands.

Then, in a one-on-one
battle for survival,

the remaining two
will do it all over again

with a different cut
and a different temperature.

Service, please.

Thank you.

First up, I would like

a New York strip.

One of the most popular steaks
available.

One of my favorite steaks,

and I want it cooked
medium-rare.

You will each have 20 minutes
to make a perfect

medium-rare New York
strip steak.

Gordon will taste all four
steaks blind.

He will not know which of you
cooked which steak.

The two home cooks who get
closest to steak perfection

will be saved.

Is everyone ready to fire up
those steaks?

Yes, chef.

Your 20 minutes

starts

now.

- Go.
- Come on, guys.

This pressure test is
a bucket list pressure test.

We're cooking
in a professional kitchen

in the nicest restaurant
in Las Vegas.

Thanks, Shelly.
Of all pressure tests,

this is where I'm gonna shine.

I hope Claudia
and Ailsa pull it off.

Come on.

So, Gordon.

What are you looking for with
a mid-rare New York strip?

The secret behind this one
tonight is the sear.

There's a big line of fat
opposite the bone,

and that needs to be rendered.

So if they're smart, they'll
cook fat side down first,

render that fat down, and that
will then tenderize the steak.

But that first cut is pivotal.
I want to see it juicy.

I want to see it
pink in the middle.

I'm not getting that sear
on the [bleep] steak.

Mine neither.

Let's go, guys.
Ten minutes remaining.

If you don't get that
perfect, caramelized sear,

then you will never achieve
the perfect steak.

It's so important that
nothing goes wrong

when you're cooking a New York
strip, bone-in, medium rare,

for Gordon Ramsay,
in 20 minutes.

Because if there's a single
misstep, like, it's game over.

Good job, kid.

- Oh, [bleep].
- What?

I didn't sear the fat side down.

To render it.
It's too late.

Too [bleep] late.

It's coming up to five minutes
now for a perfect medium rare.

During the cook of this
New York strip,

I'm second-guessing myself with
when I should take it out.

And I think I took it out
a little too early.

I think it's a little under.

Guys, just one minute remaining.

Great sear.

Really good sear, buddy.

Ten, nine, eight,

seven, six, five, four,

three, two, and one.

In the window.

Thank you.

Service, please.

This is a very intense moment.
The pressure's on.

I'm glad it's not me.

You ever seen Goodfellas?

Somebody's getting
whacked tonight.

Gordon, you have your
four New York strip steaks.

Medium rare, as you requested.

We are looking for the two best.

This one.

Great sear.

Whoever cooked this
New York strip

cooked it with finesse.

Cooked beautifully.

Mid-rare in the center,
mid-rare throughout.

Delicious.

I served Gordon Ramsay
a perfect steak

in Gordon Ramsay Steak.

I can't believe it.

Like, my mom would be freaking
flipping out right now.

Second steak.

Visually, Graham, Christina,
you can see from there.

White fat running through.

The sear underneath
in need of color.

No color means no flavor.

Really important that the
steak's cooked evenly

both sides.

This is embarrassing.

As a restaurant manager,

if I can't cook a steak properly
for Gordon Ramsay,

I might as well just go home.

It's a sign of a very lazy chef

when they just sear on top
and forget underneath.

This could stifle my career.

No one's going to want to work
at a restaurant with me.

I'm doomed. I'm doomed, doomed,
doomed, doomed, doomed.

Second steak.

White fat running through.

It's a sign of a very lazy chef

when they just sear on top
and forget underneath.

I know my steak is a dud
and I'm freaking out now.

Yeah.

This is rare.

Nowhere near cooked.

Actually tastes better
than it looks.

Unfortunately,
that would have been sent back

within a heartbeat.

Steak number three.

No seasoning.

Insufficient color.

And underneath...oh, dear.

- Wow.
- Wow, it's meaty.

Now, that looks like
boiled beef.

Not touched.

There... I mean,
that's embarrassing.

Wow.

I'm amazed.

Undercooked, just trying
to get in.

Inside is raw.

The only thing missing
on this one is its horns.

Yeah, that's hard to swallow.

That one would never
leave the kitchen.

Finally.

Steak number four.
Great sear on the edges here.

I want more of that.

That's exactly what
we're looking for.

The sear underneath.

Equal sear underneath.

Cut,

and there you can see.

Two minutes short
and slightly undercooked.

Decent flavor.

Saving grace behind this one

is that you've got
the sear underneath,

the seasoning is correct.

It's just two minutes short
of cooking time.

What a shame.

It's not perfect,
but I'm hoping that this steak

gets me safe
and up on that balcony.

Gordon, can you please identify
the first steak

that will save the home cook
from elimination?

There's one steak tonight,
Christina,

that's head and shoulders
above the rest.

This steak.

Will the home cook
that prepared this steak

reveal themselves to Gordon?

Good job, dude.

I had a target on my back.
Now I've validated it.

Congratulations.
Great job.

- Thank you, chef.
- Amazing.

And I can just feel
Shelly's energy.

She knows she messed up.

I can't wait to take her out.

We have three steaks remaining.

Can you please identify
the final steak good enough

to save that home cook
from elimination?

I just cooked a steak for
Gordon Ramsay and he liked it.

This Latina is on fire.

Congratulations.

Thank you so much, chef.

I'm so glad I don't have to go
into that second pressure test.

I wouldn't want to be in
Christopher or Ailsa's shoes

right now.

Christopher and Ailsa,

please come forward and find out
your final challenge.

Wow, the stakes are really high.

And I'm not talking about
the one we're cooking.

I'm talking about this next
particular cut of meat

that I'm making
could be worth $1/4 million.

One final steak

stands between
you and elimination.

Gordon, what are they
going to have to make?

In the industry we call this
the Rolls-Royce of steaks,

and certainly one of the most
expensive cuts anywhere.

Filet.

An incredible filet mignon.

This one takes more finesse

than any other steak combined.

I would like my filet mignon
cooked rare.

For one of you,

the end is coming.

You will each have 15 minutes to
cook Gordon a rare filet mignon.

The person with the most
delicious steak

will live to cook another day
in this competition.

Ailsa, Christopher,
your 15 minutes starts...

now.

It's down to Ailsa and Chris.

And I have my fingers crossed.

Come on, Ailsa, pull this out
and send Chris home.

So, filet mignon cooked rare
in 15 minutes?

Christina, one of the most
difficult to get right.

There's hardly any fat running
through that filet mignon,

so you need to, you know,
introduce new textures

with basting
every 30 seconds.

And roll it around
so it sears evenly.

Ooh, baby.

You know, it's got to be
rare in the center, but warm.

Biggest mistake any home cook
would make

is they'll cook it rare
but it's cold.

- I'm worried about this one.
- Yeah.

This is the most
difficult steak to cook.

What do I want,
what do I want, what do I want?

My strategy is to get
a nice sear on all sides.

And then, have lots of
butter and oil in there

to make sure it doesn't dry out.

And then stick it in the oven

so it doesn't lose
any of its juiciness.

Can I have time, please?

Okay, guys,
seven minutes remaining.

Seven minutes?
Okay. Thank you.

When I was cooking the New York
strip, I was in survival mode.

While cooking this filet mignon,
I'm in fighting mode.

I'm looking for revenge,
I'm pissed.

I need to make
the best steak possible.

I've got to really make sure
that I'm searing well

and basting well, and
getting that steak in the oven

in a timely manner,
because if I don't,

it's not gonna have
enough time to rest,

and my steak's
going to be ruined.

Feel good?
Confident?

I feel good.
I got a nice sear, I think.

I'm second-guessing myself,

and my brain is just
running 800 miles a minute.

I can see right away that I
didn't sear it off well enough

and I have to do something.

What is he doing in the pan?

Why would you take a filet
out of the oven...

And then put it
back on the stove?

And put it
back on the stove?

Yeah, now I'm totally getting
into my head.

I'm so stupid.

Three minutes to go.
Can't be on the heat.

It needs to be on a rack.

[bleep].

I'm going to sear my steak,
and I look down,

and my steak is on fire.

What am I doing?
Oh, I'm so [bleep].

I'm just hoping,
praying, wishing

that Ailsa's steak
is worse than mine.

Sucks.

I'm going home.

What am I doing?

Oh, I'm so [bleep].

Three minutes to go.
It can't be on the heat.

It needs to be on a rack.

[bleep].

I'm freaking out.
My steak is on fire.

If I don't fix this,
I'm going home.

Sucks.
I'm so stupid.

Four minutes to go, guys.

Oh, now I'm sure
I've killed this steak.

Based on what
you're seeing right now,

who do you think
is going home?

I think Christopher's
going home.

Really?

Damn it, I screwed up.

Ten, nine, eight, seven,

six, five, four,

three, two, one,

Stop.
In the window.

Christopher and Ailsa, please
join us in the restaurant.

I literally could not have made
a better filet.

But I think we're both
good competitors.

I think it's going to be
pretty neck and neck.

Christopher and Ailsa.

Gordon does not know which steak
belongs to which home cook.

On the underside of each plate
is your name.

Whichever dish that Gordon
ultimately prefers,

that home cook is safe from
elimination.

Gordon, please.

Let's start off with

this one.

Could do with a touch
more color there.

Nice seasoning around the steak,

which is good to see.

Now, the most important part.

Rare should be strong pink
running through.

Slightly undercooked.

This part here is cold.

However, that's a strong effort.

This one.

See where it's sort of starting
to caramelize, which is nice.

And now for the moment of truth.

It's a strong, steady pink
throughout.

Slightly heavy on the sear.

Whoever cooked it,
30 seconds less.

Well done.
And this is a tough one to call.

This plate, seasoned nicely.

Even color, top and the bottom.

Could do with 30 seconds more
in terms of basting

just to get that slight chill
out of the center.

This one could do with
30 seconds less.

Seasoning was finished
with strong salt on top.

However, two well-executed
filet mignons.

One has the slight edge.

Ah, damn.

If this is your plate,
your time is done.

Ailsa.

You're going home.

- Christopher.
- Chef.

Congratulations.
A near-perfect filet mignon.

- Thank you, chef.
- Well done.

Head upstairs, please.

Shelly definitely
made a mistake today.

I think that she's the one who
should be going home.

Shelly's the one
who led us to failure.

Ailsa, feel proud
of what you've done.

Stand strong with your ambitions
and continue to strive

for what you want
out of this industry

because you've had some great
moments in this competition.

Thank you.

Please place your apron
on my table and leave.

Thank you.

I wanted to send
Chris and Derrick home.

- Love you, babe!
- Love you!

But my gamble,
it didn't play off.

I sent the wrong person
packing tonight.

Next time on MasterChef...

It's a breakfast mystery box.

The most important meal of the day
has the top 16

scrambling to impress the judges.

Stop! All of you will get a chance to cook
with one of the greatest chefs in America.

What?

And then...

A TV dinner!

Endorsed by
a pretty good looking chef.

In their toughest challenge yet...

only the home cooks who
think outside the box will survive.

Take your apron off now,
if that's your best.

Sync & corrections: Ajvngou
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