All language subtitles for Masterchef.S06E09.LOL.English-WWW.MY-SUBS.CO

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Last week on MasterChef...

Bake us one incredible
birthday cake.

In the pressure test,
some home cooks failed

to rise to the occasion...

You have the ugliest cake

- in America.
- But it tastes good.

Bringing the party to an end
for Charlie and Amanda.

- Tonight the top 12...
- Whoo!

Are faced with replicating
Gordon Ramsay's

greatest hits.

This is going to be
impossible.

It's the toughest
challenge of their lives.

- Aah!
- And while some

home cooks
reach new heights...

That I want to
run to Vegas with.

Others crash
to an all-time low.

Will you make
eye contact with me?

You wanted us
to taste this?

That's like the most supportive
real talk I can give you.

Oh, my.

Welcome, guys,
come on down. Let's go.

Being in the top 12
is awesome.

Frankly, I never thought
that I would make it this far,

and I'm here because I want
my own food truck so bad.

I have a daughter
and I'm going to leave her

a legacy, I'm going
to leave her businesses,

and also show her
you shouldn't be scared

to go after your dreams.

We know that you guys

have given up so much
to be here.

Left your loved ones, children,
and families back at home.

And we think that you deserve
a special culinary treat.

Tonight you are all
going to enjoy dinner

in the MasterChef
restaurant.

A dinner
prepared personally for you...

by Chef Gordon Ramsay.

- What?
- Wow.

Wow.

Tonight I have made
for you all a dish

that has really helped
put me on the culinary map.

My restaurants have served
just over 300,000

of these delicious dishes.

It is my world-famous

Beef Wellington
with potato puree

- and carrots.
- I knew it. I knew it.

Now, pay attention,
and trust me,

this is not gonna be easy,
because your next challenge

is to recreate
this stunning dish.

We're looking for
the exact replica.

Identical plating
and identical taste.

Please, everybody,
head into the restaurant

and enjoy a sensational
Gordon Ramsay dinner.

- Please, go ahead.
Head in.

- Thank you.
- Bon appétit.

- Thank you, Chef.
- Enjoy, Katrina and Stephen.

- Enjoy.
- Oh, hello, darling.

Thank you
for joining me.

Nothing but the best
for you, my love.

- Oh, my God, it's coming.
- I'm so excited.

- Oh, my God, Shelly.
- Thank you.

Do you see
how beautiful that is?

Thank you so much.

To recreate a Gordon Ramsay
signature dish...

this is huge pressure.

I'm looking at all the layers,
the puff pastry,

the crêpe, the mushroom
like I'm a surgeon.

And when you get it all in,
it's the most

perfect bite
in the entire culinary world.

- Mmm.
The idea is literally

to slice... see that nice
puff pastry...

Yeah, look at that crumble.

Yeah.
And then...

- There.
Oh.

- Look at that cook.
- It's beautiful.

Pastry followed by
that savory crêpe,

and then that amazing
wild mushroom duxelles,

prosciutto, and then,
of course,

a stunning medium-rare
filet.

The tenderloin... it's cooked
to perfection.

Perfect. Perfectly.

Now, as the filet cools down,

it's being brushed
with Dijon mustard.

So heat, the red wine sauce,
the creamed mashed potatoes,

and the carrots.
Carrots are braised with

some thyme, garlic,
little bit of sugar.

To die for.

Ooh, ooh.
Agh!

As a vegetarian
in this competition,

I feel like I'm at
a complete disadvantage.

So, I'm sitting with Chris
because he knows a lot

about proteins and I know
I can pick his brain

and be like,
"What do you taste?

What kind of cut is it?"

You've murdered that thing.

You can feel every
muscle fiber breaking apart.

You get through the stringy
prosciutto,

you get to the tough beef,
good contrast in texture.

Surface areas.

This is a purely
technique-based dish right now.

- Wow.
- That was amazing.

So delicious.

You could have at least
worn, like, a coat.

Well, if I had known...

Nice.

Whoo!
Thank you, Chef.

- Excellent. Excellent.
- Now that you've all enjoyed

a five-star dinner
from Gordon Ramsay,

it's your turn
to try and replicate

Gordon's world-famous
Beef Wellington.

- Nice.
- Let's do it.

At your stations
in the kitchen

you're gonna find
everything that you need

to make us an exact replica
of that dish that you just ate.

When the challenge begins
you will be cooking

next to the person you chose
to have dinner with tonight.

Your 60 minutes starts...

- Now.
- Whoo!

Let's go.

- Wow. This is a big one.
- Yeah.

Now this is all about precision.

There's nothing to hide behind.

I'm hoping that everything
they tasted they remembered,

and they're gonna
bring it back to their bench.

This is an incredibly
technical race

- against the clock.
- You have to multitask.

So, rule number one,
you get your filet seared.

Oh, beautiful sear.

At the same time,
in a pan next to it,

reduce your red wine.

Once your filet's seared,
lightly brush it

with Dijon mustard
and set that in the fridge,

to get nice and cold
so it starts to absorb

that amazing marinade.

Let me talk to you
about the layers.

- Mm-hmm.
- 'Cause that crepe

needs to be made.
Lots of chives in there.

So it's a really nice,
savory crepe.

Puff pastry
goes on last.

Your timing has to be
so precise,

and then you bring it
all together.

That Beef Wellington
was the best meal

I've ever had on earth.
I really did pay attention,

and I set that dish
as I was eating it.

Just gonna make sure
that I'm managing my time,

because the last thing
I wanna do is

overcook this
Beef Wellington.

36 minutes remaining.
24 gone.

36 remaining.
Speed up, guys.

- Hi, Hetal.
- Hi.

You're at a disadvantage
first off because

- you don't eat beef.
- Correct, I don't.

How are you going to
be able to re-create

something that you
haven't really had before?

I think I touched everything.
I felt almost like Rainman

'cause I was sitting there
smelling and squishing...

- Okay.
- And feeling and inspecting

- heavily.
- Okay.

Is that...
it should be...

it's like blaring hot
for, like, ten minutes.

You gotta make sure
you can hear it, too,

and you don't hear it 'cause
there's no fat in the pan.

- Oh, so I need to add butter.
- All right,

you can figure it out.
Good luck.

Thank you.

- Stephen.
- Yes, Chef.

You're a technical man.
You're a great thinker.

- Ha ha!
- Are we seeing any grunts?

Are we gonna listen
to any...

- anything coming out?
- Every single day.

I use every drop of energy
in an organized fashion

to do and get what I want!

I've been doing that
for the last 47 years.

If we had met, like,
35 years ago...

- Yes.
- We would be good friends

- right now.
- I think you're right.

Nail it!
Let's go.

I have no idea
how to do this.

I've legitimately
no idea how to do this.

All of you,
you've got 25 minutes to go.

And in ten minutes' time,
you should have

your Wellingtons
in the oven.

I have no idea.

Oh, my God!

Not looking good.

Oh, damn.
Look at Katrina's.

- Can you see this?
- There's holes in that.

I'm nervous.
Now Katrina's doing a patch job.

You can't put warm things

- on cold puff pastry.
- No.

I don't know
what the hell's going on.

The puff pastry
had to be thin,

but there's, like, holes
on each side and underneath.

- Ugh!
- Katrina, what have you done?

- Show me.
- My Beef Wellington,

- it's not sealed.
- Oh, dear, oh, dear.

- I know.
- Is that upside down?

What have you done to it?

- I screwed it up.
- Oh, dear, oh, dear.

It's not gonna be pretty.

I just ate his meal,

and I'm looking at mine
and what I did,

and it is... a mess.

- I'm sorry.
- Damn.

Damn, damn,
damn, damn.

You've got 20 minutes to go.

You should have your
Wellingtons in the oven.

Oh, my God!

It's not looking good.

Look at Katrina's.
Can you see this?

- Ugh!
- Katrina, what have you done?

- Show me.
- My Beef Wellington,

- it's not sealed.
- Oh, dear, oh, dear.

I know, I screwed it up.
It's not gonna be pretty.

I'm embarrassed.

My Gordon Ramsay
Beef Wellington

is a complete disaster.

There's tons of holes!

- I'm sorry.
- Okay, get it in there.

Let's go.
Try and pull this back.

Get us great mashed potato,
carrots,

and a lovely red wine
sauce going.

- Thank you. Okay.
- Don't give up.

Not the prettiest,
but... sealed.

Last 15 minutes, guys.

- Going in.
- You've got to get your

Wellingtons in the oven,
otherwise they are not

going to cook in time.

- Nick.
- Hi, Chef.

Will your Beef Wellington
match Gordon's?

If he says my Beef Wellington
is really good,

my mind's gonna explode.
That's my goal right now.

So you and Kerry
both sharing a station...

- You both sort of beef guys?
- Yeah.

Beefcake?

I'll take that
from you any day.

No, you know what,
Kerry and I

kind of have
the same goals here.

He's here for his
daughter.

I'm doing the same thing
for my whole family,

so he drives me and he
pushes me

to work as hard
as possible.

Great motivator. Good luck.
Good person to share

- a station with, huh?
- Oh, 100%. Absolutely.

- Good luck, Nick.
- Thank you.

Oh, look at all the bro love
we got going on here, man.

90 seconds to go.

- Start plating, guys, please!
Let's go, guys.

If I was you,
I would start plating.

This is huge!

Come on, guys, please!

Keep the Wellington whole,

and keep the sauce
in the jug.

Oh, my God,
ten seconds.

- 10...
- Oh, my gosh.

9, 8...

7, 6...

5, 4...

- Come on, guys.
- 3, 2...

- Come on, come on!
- 1.

And stop!
Hands in the air!

Whoo!

Yes. You look gorgeous,
beautiful.

Guys, that was intense!

And probably made

a little more stressful

knowing that your Gordon Ramsay
Beef Wellington dishes

are about to be judged
by Gordon Ramsay.

- Whoo!
- And in case that isn't

traumatic enough, there's
something else you need to know.

Not all of you
will be bringing up your dish.

When you sat down for dinner
earlier this evening,

you were, in fact,
forming your teams.

You just didn't know it.

Only in the MasterChef kitchen.

Never think you know
what the hell's going on,

because you don't.

We only want to taste

one Beef Wellington dish
from each pair.

That's an important choice,

because the two teams with the
worst Beef Wellington dishes

will then have to attempt
another Gordon Ramsay dish

that's even harder
to execute.

Your entire fate
in this competition

rests upon making
the correct decision.

Oy. Like, major oy.

I automatically
am like, mine.

Face value,
I'm gonna go with yours,

but let's talk about
technique and how you did it.

What did you actually
do?

My only thing
that I'm nervous about

is my puff pastry.

You did, uh, you missed
the sear on the sides, right?

- Yeah.
- And what was your crepe like?

- It was kinda thick.
- I didn't roll mine thin.

But Gordon said he really
liked my potatoes.

Yeah. I think we should
take yours.

- Yeah.
- Hands down.

I had perfect caramelization
on my mushrooms.

My crepe was almost
near-perfect.

It's better than that.

You put wine
in your reduction?

My only concern,
then, is...

'cause your crepe
looked beautiful,

- and your potatoes look good.
- Yeah, the meat.

- Is the meat.
- Yours is delicate.

Your carrots
look nicely glazed.

- It's yours.
- You trust me?

Yes, I trust you.

Right. Did you all

manage to come
to an agreement?

- Yes, Chef.
- Yes, Chef.

- Yes, Chef.
- Good.

First up,
I'm dying to taste

Stephen and Sarah, please.
Let's go.

My Beef Wellington,
it is beautiful.

This 47-year-old
urban gardener

has cooked a solid
Gordon Ramsay dish.

I know we made
the right decision.

Who does this Beef
Wellington belong to...

Is it Sarah's
or Stephen's?

Stephen's.

Why did we go
with Stephen's?

Visually, I think his
just looked a little bit better.

It does look good.
The big question is

does it taste
as good as it looks?

Beautiful.

Elegant,

rolled
nice and tightly,

therefore
it's cooked evenly.

There's no gaps or air.

Crisp pastry.

Beautiful.

Ha hah!

Right?

Look in my eyes!

Is that [bleep] good?

- Is it?
- Oh, my God.

Is it?

- Come on!
- Calm down.

Mm.

That... is absolutely
brilliant.

It's seasoned perfectly.

It's rolled
to absolute perfection.

- Hah!
- Good job.

Good job.

Well done.
Brilliant.

Amazing.

The color on the outside,
it's beautiful.

I mean,
look at that, guys.

- You see that? Right?
- Oh, yeah.

Earlier on, you guys had
- a Gordon Ramsay Beef Wellington,

but this is the Stephen Lee
Beef Wellington.

This is the Stephen Lee
Beef Wellington.

It's... it's awesome.

- Ha ha!
- It's so good.

This gives me hope
for the future.

Sarah, you picked
a really good table

- to sit at.
- Yeah, I did.

I like it.

Hell to the yeah.

I executed Chef Ramsay's
Beef Wellington

to perfection.

Fire is just...
flaming within me!

It feels good.

Next up, Hetal
and Christopher, please.

Let's go.

Uh, Hetal, obviously,

- still vegetarian.
- Yeah.

Christopher, you're
a restaurant manager

in a restaurant that cooks the
most amazing proteins, right?

Yeah, absolutely.

Tell me about
your Wellington.

This is actually Hetel's
Wellington,

- but, uh...
- What?

Yeah.

I'm amazed.

Hetal didn't even
taste it.

He forgot to get
his sauce in the cup.

But what about
the Wellington?

I wish you could
taste mine,

'cause I would wager
that my Wellington's

- probably the tastiest here.
- Really?

I was just so scared
of serving an incomplete dish.

Just... forget the sauce.

Get back to the heartbeat
of tonight's challenge.

- Exactly.
- Go get it.

Go get it, please.
Hurry up, please.

I respect Hetal greatly.

I don't want to
throw her under the bus,

but my Beef Wellington's
amazing.

I know my steak is on point
inside that Wellington.

It's honestly as high-caliber

as something that I would serve
in my restaurant.

Oh, dear!

What is that?

- Oh, my...
- That's bigger than you.

It's like family style.

How is that possible?

It looks like a cushion
from the MasterChef lounge.

What have you done?

I...

Bloody hell!

Oh, my goodness me.

Tell me about
your Wellington.

This is actually
Hetal's Wellington, but...

What?

I wish you could taste mine,

'cause I would wager
that my Wellington's

- probably the tastiest here.
- Really?

I was just so scared of
serving an incomplete dish.

Go get it...
go get it, please.

Hurry up, please.

I'm very disappointed.

My sauce is missing,

but my duxelles is perfect.

My crepe came out well.
My beef is perfect.

This is my moment
to show myself off.

Oh, dear!

What is that?

- Oh, my...
- That's bigger than you.

- It's like family style.
- That looks like a cushion

from the MasterChef
lounge.

I...

- Where's the steak in here?
- It's in the middle.

I have to feel for
the steak like a landmine.

- It's in the middle?
- Yes, sir.

I know my potatoes
came out good, I know...

Bloody hell!
Pastry's raw.

I'm sorry, Chef.
I really am.

So, Hetal,

tell me about
your Wellington.

Have you got
the layers right?

The layers are correct.

- Good.
- I know that for sure.

I got the puffed pastry
in.

Uh...

Oh, my God.

I thought it was gonna be
overcooked.

I thought it was
gonna be overdone.

- It's cooked beautifully.
- Oh, my God.

Okay, now it just needs
to taste good.

Is it good?

Is it good? No.

It's [bleep] delicious.

Oh, my God!

You nailed it.

It's layered beautifully,
seasoned perfectly.

That's the best vegetarian
Beef Wellington

I've ever eaten.
Thank you.

- Thank you.
- Good job.

- Thank you so much.
- Amazing.

So...

I'm confused about you.

- Yeah, I'm...
- No, no, no!

It's my turn to talk.

Yeah, exactly,
but that's the thing...

You wanted us
to taste this?

If I had executed it
properly,

yes, I would want you
to taste it, but I didn't.

You said, "You're not
gonna get to taste mine

just because I left
the sauce off."

No, that wasn't the only reason,
that was something I was...

- Okay, here's the thing.
- I got it, I'm sorry.

To be quite frank,
you're that guy

that has so much to say,

but you haven't been able
to put it on a plate,

and you've gotta get your
technique and your skill up

before you can start
running your mouth.

Will you make
eye contact with me?

- Yeah. Sorry.
- That's the most supportive

real talk
I can give you.

Absolutely, Chef.
I understand.

Great flavor
on that beef.

It's clear that you
really studied the Wellington,

and you did
a really nice job.

Christopher, give her
all of the credit.

She's carrying you
in this challenge.

Correct. She's wonderful.

- Okay.
- Thank you, Chef.

- Thank you.
- Good job, Hetal!

I'm feeling very confident
that we're safe.

Hetal really impressed me.
Her Wellington was perfect.

I'm so proud of you.
I knew you could do it.

From now on, I just
need to keep my mouth shut

and execute.

Next up, please.
Derrick and Katrina.

So... first off,

whose Beef Wellington
did you guys decide to serve?

We went with mine.

Do you think this is
good enough?

Does it do it justice?

I did trim it so it's not
the size of a mattress,

and I got all the steps...

mushroom, prosciutto,
the filet in the oven.

Katrina, your life
is in his hands.

Steak is slightly over,
more towards medium.

Looking at the space
in between there,

I can holler and get
a big echo back.

Did you get
the mustard on there?

I missed the mustard.

Which means I'm gonna
miss the mustard now.

Yeah.

Steak's seasoned well

but definitely crying out
for that Dijon.

I'd be nervous
at this point, Katrina.

Next up, Nick and Kerry.
Let's go.

Who does this Wellington
belong to?

We went with Nick's
because it's more uniform,

his pastry looks a lot
better on his Wellington.

It's rolled
nice and tightly.

You can see the duxelles...

slightly too thick
for the pastry.

- Yeah.
- What is this here?

- It's the crepe, right?
- It's the crepe, yeah.

- Those should be wafer thin.
- Yeah.

That's a shame.
How does it taste?

It should taste
delicious.

I'm struggling
to identify the heat.

How much mustard
did you put on this?

On mine? None.
I forgot it.

- You forgot the mustard.
- Yeah.

Damn. It needs
that Dijon mustard

to give it that liveliness

and cut down
the earthiness of the steak.

That's a letdown for me.

- Thank you.
- Sorry, dude.

Aw, man, no apologies.

Next up...
Shelly and Olivia.

All right.

Whose Beef Wellington
is this?

- This is mine.
- Hers.

Why did you decide
to choose Olivia's over yours?

The dish... aesthetically,
it looked better.

There's some color on here
which may equate

to an over-baked filet.

We'll have to take
a peek.

It's a little less pink

than one of the other
Beef Wellingtons

that we have particularly
enjoyed tonight.

You can see under here
the uneven pastry on the side.

Your carrots
are definitely...

- Over.
- Yeah.

Your potato puree's
fine,

but it's clear that you
struggled a little bit

in the assembly
of the Wellington.

Thank you.

All right, last up,

Tommy and Claudia.

I really hope that we have
made the right decision.

Given the fact that I've
never made a Beef Wellington,

let's just pray
that it all comes together.

Tell me whose Beef
Wellington is in front of me.

This is my Beef Wellington,
Chef.

- This is your Beef Wellington.
- Yes.

Pretty presentation.

How long did you
bake in the oven?

About 13, 14 minutes
roughly.

I'm hoping that
it comes through

when you slice in there.

It's nice and flaky still.

No big holes.

Moment of truth.

It's beautiful.

But we all know looks
are clearly not everything.

That's delicious.

Great use of season.

The best thing about this

is the mushrooms.

They're nice and earthy,
like of the forest floor.

I've had this dish
numerous times

at Gordon's restaunts,

and this is a really
delicious example.

- Thank you.
- Claudia, you are now

a real contender
in this competition.

- Thank you, Chef.
- All right.

The skies have parted.

I cannot believe
I nailed this dish.

I can really
get used to this.

Uh, well done, all of you.

Please make your way
down to the front... thank you.

Tonight... that was
a really tough challenge.

Three teams out the six
really excelled.

Sarah and Stephen,
step forward.

Hetal and Christopher,
step forward.

Tommy and Claudia,
step forward.

Clearly, without a doubt,

all six of you...
all safe.

Head up to the balcony.
Congratulations.

- Thank you.
- Good job.

You three teams of two,

the Beef Wellingtons
that you presented

fell short.

We have to decide
which two teams of two

will go into the dreaded
pressure test

and have to replicate
an even harder

Gordon Ramsay dish.

Shelly and Olivia,
please step forward.

You made mistakes tonight,

some pretty big mistakes.

I feel awful.

Shelly and I are in
this situation because of me.

I'm angry at myself

and I'm just sure that we are
going into the pressure test.

You presented Olivia's
Beef Wellington.

We're not sure if Shelly's
would have been stronger.

We'll never know.

What I do know is...

you are both...

Shelly and Olivia,
you made mistakes tonight,

some pretty big mistakes.

You presented Olivia's
Beef Wellington.

We're not sure if Shelly's
would have been stronger.

We'll never know.
But what I do know is...

you are both...

Safe. Please head up
to the balcony.

So, Derrick, Katrina,

Nick, and Kerry,

at least one of you
will be leaving

after this next challenge.

All four of you
have to attempt

another Gordon Ramsay dish

that's even harder
to execute.

This is not gonna be easy.

Focus, watch,

and miss nothing.

All four of you,
follow me.

You guys walk down as well.
Let's go.

I'm faced with
this daunting challenge

that I really don't know
what it is yet,

and if it's harder
than the Beef Wellington,

there's no room for error.

Right. The four of you
watch carefully.

One of my favorite appetizers

from the menu of my flagship
restaurant in Chelsea

where we have three
Michelin stars...

Oh, those are live scallops.

Is a pan-seared scallop
with quail's eggs,

pea puree, truffles,

and crispy pancetta.

The elements are simple,

but the techniques
are difficult.

- Got me?
- Yes, Chef.

Hold the scallop
nice and firmly in the hand,

and then...

keep the knife tilted,
running up against the shell.

And then lift off.

From there, just use a spoon.

There's the scallop.

Your thumb goes in,
and you gently wedge that out

and pop the scallop out.

Take your quail egg,
tap...

nice and gently.

Be careful that you do not
break the yolk.

Ah! It's amazing
watching him work.

Everyone on the balcony
should be jealous right now

because this is where
you live in this challenge.

Scallops seasoned
from a distance.

Watching Chef Ramsay cook
is like poetry in motion.

Scallops in.
Start at 12:00.

It's beauty, it's majestic.

It's like nature.

He's mastered
space and time.

Parmesan in.
Fresh chives over that.

Now we put it together.

Pea puree down.

Scallops.
Take your quail's egg.

Gently sit them on top.

Just three.
And take your bacon.

Peas in between the bacon.

The pea tendrils.
Slice of truffle.

The thinner the slice,
the more flavor in the truffle.

Delicious.

Magic.

- There you have it.
- Beautiful.

Pan-seared scallops
with a fresh

minted pea puree...

Wow.

Crispy pancetta,

and quail's eggs.

That was so incredible.

Time to head
to your stations.

You have to be confident.

That's what I'm learning.

But I've only made scallops
once in my life.

How am I gonna do this?

Notice that you have your
black aprons in front of you.

Please put them on.

And one more thing.

You guys will get
exactly three scallops,

three quail eggs,

and three pancetta,

so your margin for error
is zero.

Everyone will get 30 minutes

to make an exact replica
of my dish.

Is everybody ready?

Yes, Chef.

Your 30 minutes starts...

now.

- Let's go.
- Whoo!

Wow. So you were able to get
that demo done in 15 minutes.

They have 30.
You make it look easy.

- But that's intense.
- Definitely.

It's challenges like this
that separates

- the chefs from the cooks.
- Yeah. Yeah.

This is a tough one.

Come on, come on.

Yeah, Katrina.

You know,
there's a little garnish...

the quail's eggs,
the pancetta, the pea puree.

But the hero tonight,
guys, are the scallops.

Shucking them,
separating them from the skirt.

Beautiful.

And understanding that,

cooking them perfectly
is the art.

There we go.
There we go.

[bleep]!
Ugh!

Nick, it's free.
Don't panic.

- Nick, how you doing?
- Feeling the pressure now.

The most nerve-wracking part
is failing.

- You can do this, right?
- Here we go.

Beautiful.
Scallop opened nicely.

Have you ever worked
with live scallop before?

I've never worked with
live scallops before.

- Who's vulnerable?
- I think everybody's

vulnerable...
this is a difficult dish.

There's a lot on the line.

At least one person's going
home, and it could be me.

Nick, 22 minutes
to get it together.

- Good luck.
- Thank you, Chef.

So, Kerry, have you
worked with scallops before?

- Never, sir.
- Who do you think's

- got the least experience?
- Me.

If I was a fly in the corner
watching this competition,

I would say that I was
the person

probably most likely
to go home.

But since I'm not
a fly on a wall

and I'm a man fighting
for my life...

- Right.
- I'm gonna be here.

- Good luck.
- Thank you very much.

15 minutes to go.

Move, guys, let's go!

Put your bacon in there.

Derrick,
how you looking?

- Pretty good.
- How'd the scallops go?

Definitely
a tough thing to do.

How are you feeling about
being in the challenge?

Do you feel responsible

for Katrina
being in the challenge?

At the end of the day,

if she was confident
about her dish,

I would have said
I'm a team player,

I'll go with you,
let's do it... be confident.

You are looking
confident.

Looking forward to see
what you pull together.

- Thank you, Chef.
- Yeah.

Nick, keep it going,
keep it going.

- Katrina, how you doing?
- I'm good.

Scallops out of the shell.
Beautifully done.

- Thank you.
- Feeling confident?

I don't know.

I want to see
that confidence.

I wanna see that Katrina,
the one that's gonna go on

and win this competition.
I wanna see that girl back.

So what element
are you really nervous about?

- Cracking those eggs.
- You have to do it

very, very gently.
Don't drop it in.

Go down into the pan,
almost like

the tips of your finger
are in that butter.

- Okay.
- Good luck.

Thank you so much.

Keep going, Kerry.

You're doing great, brother.

So who are you guys
worried about?

I'm nervous about Katrina,

because there's a lot
finesse in this dish.

Yeah, I'm worried
about Nick.

He's got that big
tough guy man quality.

When you go to open
a quail egg, it's so delicate.

- Gentle hands.
- Cracking a quail egg

as fragile as that

isis like lifting a filament
out of a light bulb.

- Whoo! There you go, Nick.
- Good job.

Too much pressure,
you crack the outside...

bang, your yolk's gone.

Ah!

I broke an egg.

Oh...

- No.
- Katrina's broken

- one of the yolks.
- Oh, my God.

There's no safety net
if you ruin it.

There's no way back.

Aw, [bleep]!

I'm totally screwed.

I had just one shot
to get this right.

I feel like Humpty Dumpty.

I couldn't put the pieces
back together.

Damn!

Less than five minutes, guys.

Let's go.

Come on, baby.

Ah!

I broke an egg.

Oh...

- No.
- Katrina's broken

- one of the yolks.
- Oh, my God.

There's no safety net
if you ruin it.

Ah, [bleep]!

Hi, Katrina.
How are you looking?

My egg broke... that's the only
thing I'm concerned about.

I see that... it's all about
the warm, runny yolk,

so I would suggest
leaving that one off.

Okay.

Seeing my broken egg,

I'm totally screwed.

There's no more eggs coming.

But I will still
charge on through.

I will not give up.

The most important part
left is the plating.

Correct.
I remember what it looked like,

and I'm gonna really try
my hardest to repeat it.

- Okay.
- Other than missing one egg.

Stay focused.
Good luck.

Thank you.

Three minutes to go.

Got to start cooking
those scallops.

30 seconds from now,
you've got to start plating!

Wow. Intense.

It is going to
literally be...

- down to the wire.
- Wow.

If you're running behind,
focus on the scallops.

Kerry might do well.
He's got a good skill set

when it comes to the seafood.

He's not gonna do anything
to mess it up.

I think he's gonna
cook smart here.

Derrick's scallops
look a little beat up...

I'm not gonna lie.

Make sure that pan's hot.

Crank it up if you need to.

Guys, I got it.
Thank you.

Come on, baby.

Get them in the pan, Katrina.

Yes, Chef.

Katrina's just going into
the pan with her scallops.

If she does it right, she has
just enough time to sear them.

Start plating, Katrina,

while they're cooking
in the pan.

Yes, Chef!

90 seconds to go!

You've got to start plating.

Come on, Nick, get it in!

You got it, man,
come on.

Speed up, please.

Come on, guys!

Come on, Katrina.

It's now or never, guys.

- Push!
- Let's go, Kerry.

Kerry, please start plating.

Yes, Chef.

60 seconds to go.

That's too runny.

Kerry's got pea soup.

Kerry, you've got to
start plating.

I'd leave it off
the plate at this point.

Kerry's not gonna plate.

Oh, my God,
oh, my God.

Come on, come on, come on!

Peas! Pour the peas on.

Get them on the plate, Kerry.

Let's go!
10...

9, 8...

Get your plates
up here now!

6... Katrina, move!

5, 4,

- 3...
- Run!

2, 1.

And served!

Oh, yes, yes!

Now, that's what I call
a pressure test.

Well done, guys.

That was a very difficult
challenge.

At the end of this
tasting,

at least one of you will be
leaving the MasterChef kitchen.

This is the most pressure

I've felt
in the entire competition.

We were playing at the level
of Gordon Ramsay today.

But I got every component
on the plate.

I know this is a good dish.

- Derrick.
- Hi, Gordon.

An intense 30 minutes.
First some questions.

Got a nice, vibrant look,
color.

Needs a bit more peas.

You know, this is where
the rich meets the poor.

We've got the garden,
you know, with the peas,

the bacon and the mint hits
this caramelized scallop

with this amazing truffle
from Perigord.

Taste-wise,
I want to slice though.

I want that yolk
to coat the scallop.

Scallop's beautiful.
Great sear on top.

- Even sear on the bottom.
- Thank you.

Scallop's delicious.

Eggs cooked beautifully.
Pancetta nice and crispy.

The one issue
I've got with that

is you haven't rinsed
the scallops long enough,

'cause I got little bits
of grit here.

Hmm.

- Did you run then under?
- I did.

There was a lot in there.

I feel like
when it's 30 minutes,

you're really concentrating
more on the timing of everything

and to spend 30 more
seconds cleaning them

could have cost me
getting them on the plate.

Yeah. I think
that's the first time

that you've really felt the
pressure in this competition.

But overall, good effort.

- Well done.
- Thank you, Chef.

All right, Katrina.

Oh...

Oh, boy.

What happened,
Katrina?

I forgot a few things
on the plate.

My garnishing peas,
truffles,

and one of my eggs broke,
so I didn't plate it.

When there's two eggs
instead of three,

it's almost like
it's looking at me.

- Ha ha!
- It's like it's staring at me

longingly, wondering
where the truffles are.

- Yeah.
- Visually,

compared to Gordon's
dish, worlds apart.

Oh, 100%.

Someone's going home,
- and this one does not look good.

So how was it
shucking the scallop?

You know, I loved it.

It's great to try something
I've never done before.

See all that sand
in there? I...

You got the sand off,
though, right?

I took great care
of them.

So Katrina,
this is what worries me.

Half the things
aren't on the plate,

and the half that are
don't taste that great.

And that really
makes me concerned.

The scallop's under-seasoned,
yolk's not runny.

- Okay.
- So...

a hard challenge,

and one that I think definitely
got the better of you.

Kerry.

How did the 30 minutes
treat you?

It flew by.

No excuses.
Bad time management on my part.

I'm missing
more than I have.

Everything else
is pretty much done,

I just didn't
get it on the plate.

So the other components
from Gordon's dish

- are on your station?
- Pretty much everything else.

Got the eggs done,
the vinaigrette done,

the peas done, just...

could not represent that.

Tell me what did
make it on the plate.

All right!

One dollop of pea puree,

three strips
of crispy pancetta,

and what I think to be
a decently seared scallop.

Pretty nice, even sear
on both sides of the scallop.

The pancetta you did
a really nice job with,

but there's so many elements
missing from the plate.

We're turning a corner
in this competition.

It's getting tougher
and tougher.

It's our job as judges
to try and figure out

who's fit for the challenge
and who's rising

as we raise the bar.

Just looking up and down

at the other home cook
dishes...

in your heart of hearts,
do you feel like

your time is up
in the MasterChef kitchen?

Just looking up and down

at the other home cook
dishes,

in your heart of hearts,

do you feel like
your time is up

in the MasterChef kitchen?

I mean, I was holding out
hope until the last moment

that I could get
everything on there.

I had a good sear
on my scallops.

I mean, Katrina didn't have
so much of a sear,

but she got more elements
on the plate.

It looked a lot closer
to the actual representation

of the dish, so...

taking those two things
into consideration...

You think
we should send you home?

Do I feel that way?

Absolutely not.

I'm completely disappointed.

I didn't leave myself
enough time

to get all the elements
on the plate.

But I'm still feeling
some hope,

because, you know, the things
that I did get on the plate

were cooked well,
and the judges don't seem happy

with any of the elements that
Katrina did get on the plate.

We'll have to see.

Nick.

So...

Visually, Nick,
I'm gonna be honest...

it looks gorgeous.

- Thank you, Chef.
- It's got the finesse,

it's got the color.

You have nailed
the closest plate

- to my demonstration.
- Thank you.

Three perfectly cooked
quail's eggs,

cut,
trimmed beautifully.

I look at your eggs,
and I look at Katrina's eggs,

and, wow, it's night and day.

Truffle on. Fragrant.

Peas on.
How'd you cook the pea puree?

Boiled the peas with mint,
a lot of salt and pepper.

Smart.

Great sear
on the scallops.

Slightly opaque
in the center.

Got the acidity.

Nick, it's a really
good effort.

You didn't buckle
under pressure... you rose.

I think that's one of
your best dishes

you've ever done so far
in this competition.

Seriously impressed.

Wow, thank you.

Good job.

Derrick, Katrina,
Kerry, and Nick,

we need a moment to discuss.
Excuse us.

So...two really bad,

one middle of the road,
and one standout.

Katrina put more
on the plate, right?

But if you look at
Katrina's scallops

and you look at Kerry's
scallops,

at least Kerry had a sear.

I mean, it's not
as simple as you think.

Mm-hmm.

Tonight we asked
four home cooks

to operate almost as though

they were part of
Gordon's brigade

at his three
Michelin star restaurant.

One of you
didn't trip at all.

Please step forward...

Nick.

Whoo!

Nick, you were inspirational
across those 30 minutes.

You're getting stronger,
better,

and just evolving.
Great job.

Head upstairs.
Brilliant.

I had a rough Beef Wellington,

so it feels good
to be back up on top.

What I did today
is a sign of what's to come.

Top ten,
I'm on my way.

Derrick, Katrina, Kerry,

tough one, this one.

one of you
has reached the end

of your MasterChef journey.

Based on these plates
that you just produced

in the last 30 minutes,
and those plates alone,

that person
struggled tonight

in terms of
the final composition

of the plate.

Please step forward...

Kerry.

Katrina, Derrick,
head upstairs.

Don't cry, baby.
You did good.

Don't need to cry.

Kerry, you are an inspiration,

not only to us, but to
everybody on that balcony

and your daughter.

If there's one thing
that you've always been

across all these challenges,
it was organized.

Unfortunately, timing was your
worst ingredient tonight.

Everything else
you cooked beautifully

was sat behind you,

and sadly, you did put up
the weakest dish.

Please take your apron off
and place it on your bench

and say good night.
Safe trip back.

Thanks, Kerry.

- I love you guys.
- Love you.

I'm feeling bummed right now.

My win streak
is officially over,

but I'm leaving today
as a stronger cook,

stronger chef.

I came here with a passion
for food,

and now I know that I've got
the chops for this.

Being on MasterChef,
cooking for Christina,

Graham, Gordon,
has changed my life already.

This is you taking the step
up in the right direction.

Really awesome
to see you push forward.

Thank you so much.

I'm really proud of being
undefeated in team challenges.

Please enjoy.
I was a captain of one,

which was very big for me.

I really feel like
I can now go home

knowing that my daughter
will be very proud of me.

All right, Kerry.

Next Wednesday,
on MasterChef...

Please... be careful.

A mystery box challenge...

- Jeez!
- Packed full of surprises.

Aah!

Rice, rice, baby.

And... the elimination test

has an early favorite
on the run.

- Can I borrow this?
- I gotta use it.

- I need it.
- Talk to you later.

Oh, girl, how could you
forget the two main ingredients?

All ending in a shocking
elimination

that's hard to stomach.

It is repulsive.

Oh, my God.

Sync & corrections: Ajvngou
www.MY-SUBS.com