All language subtitles for MasterChef.US.S02E17.HDTV.XviD-FQM

Previously on MasterChef...

The home cooks were
given a dream opportunity

that soon turned
into a nightmare.

Do you think that I am
serving that [bleep] out there?

And Tracy's time
in the MasterChef kitchen

came to an emotional end.

Right now is where it ends.

Tonight,
the home cooks will face

the most difficult test yet.

You'll be cooking a dish

created by the man
who put the "F" in Food,

Gordon Ramsay.

And few will make the grade.

You annihilated it.

I could cry.

Now just five cooks remain

to battle it out...

in front of three
culinary heavyweights.

At stake, a $1/4 million

and the title of MasterChef.

MasterChef 2x17
Top 5 Compete
Original Air Date on August 9, 2011

== sync, corrected by elderman ==

Come on, guys.
Come through, please.

Top five.
I'm feeling awesome.

Five steps away from winning it.

I'm gonna take everybody down.

The end is in sight.

It's within my reach.

I'm here to get the title
of MasterChef.

Let's go. Quick.

Wow.
Okay.

We've got Jennifer, Ben, myself,
Adrien, and Christian.

So I've got stiff competition
for this one.

But I'm ready to fight.

I'm starving to be on top.

So who's been dying for
another mystery box challenge?

As with every
mystery box challenge,

the contestants have to prepare,
cook, and present

one incredible dish using all
or some of the ingredients

inside the box.

Jennifer,
if there's one thing

you want
to start cooking with,

what would be under that box?

Some kind of meat.
Christian?

I love seafood,
and that's where I come from.

Ben?
Some flour and butter
and baking powder.

Okay, on the count of three,

please lift those boxes.

One...

Two...

Three.

Ground meat,
you son of a bitch.

Ground pork,
ground veal,

ground beef.

You have the most amazing celery
and carrots.

Fresh corn.

Bell peppers.

Fresh mushrooms.

Rice and potatoes.

Ground meat--there is no way
I can make that glamorous.

And then I see
the worcestershire.

And I realize

Chef Ramsay has just given me

all the ingredients

for a Shepherd's pie.

As five

of the most talented cooks
we've ever had

in this competition,

this is where I want you now

to really come out
your safety zone.

I'm just friggin' stumped.

What the hell am I gonna do
with ground meat?

But that's the challenge.

The simpler it is,
the harder it is.

We want magic.

You have 60 minutes
to dazzle us.

Your time starts from...

Now.

Off you go.

Ground beef, ground veal,

and ground pork--
it's nothing really special.

What am I supposed
to do with this?

Doing meatball three ways.

I'm gonna be doing a little bit
of a play on meatloaf.

On the very, very first day
of this competition,

Chef Ramsay asked
if I could cook British food.

And I told him,
"I'll make you Shepherd's pie

and let you find out."

Ground veal has a delicate
texture, kind of like lamb.

So I'm gonna go with that.
I'm gonna bump it up

with just a little bit
of beef stock

and the worcestershire
to try to get

a little bit more of that
authentic British flavor

into there,
and I'm hoping

that he's really gonna love it
today.

Uh, Ben, you're doing
Shepherd's pie as well?

Kind of obvious,
though, right?

That's pretty crazy.

Suzy is also making
Shepherd's pie.

But that's fine,
you know.

It's a competition,
and I'm a good sport.

And, if I can give Suzy
a little bit of a hint,

then more power to her.

This could be
a very interesting challenge.

You really have
to be creative

to do something
that pops here.

I would make an interpretation
of a Hungarian goulash

and then a little bit
of boiled potatoes and carrots.

Who do you think's gonna excel
with these ingredients?

Ben and Jennifer.

I think that rusticity
that they bring to their food

could really shine here.

45 minutes to go.

I think ground meat's
kind of a tough one

to come up
with something incredible.

This is the first mystery box

that's stumped me.
I don't know

what the [bleep] to do
with this.

Hello, Jennifer.
What are you making, meatloaf?

Yes. I'm gonna use
actually all three meats.

I'm mixing a lot
of the vegetables in

because I like that crunch.

So what do you think?
Who stands in your way?

Who's the competition?
Adrien.

Adrien.
You've been

the apparent frontrunner
last couple of weeks.

You feel like you're the one
to beat?

I think I'm the one
that everyone underestimates.

Don't underestimate me.
I think you've changed

Christian's mind anyway.

Right, Christian,
the competitions getting down

to you plus four.

Did you think
you would get this far?

Yeah, I did.

Really?
I'm gonna make it

to the end, Chef.
I'm gonna win this.

What are you doing?
I'm making chili.

What you serve it with?
Um, just chili.

Christian is making
a chili,

and to make chili in an hour
I think is really stupid.

Honestly.
At least have some intelligence.

Doesn't sound like you're
pitching for this top spot.

Let's see what everybody else
comes up with.

Adrien, what do you got
for us today?

I got three different meatballs
for you.

Three.
Wow.

I'm gonna do
a pork chile verde meatball,

a beef picadillo,

and kind of Italian
with the veal.

And each one
has a different sauce.

I love these all-steel
MasterChef pans.

They're nonstick
because they use thermalon.

It's breaking up pretty good.
Check that out.

Mm-hmm.

You're considered
kind of a frontrunner

by some
of your competitors.

Who do you think your biggest
competition is left?

Um, right now,
probably Jennifer.

I guess Suzy's not an issue

for you then?
No.

I'm looking over,

and I think he's making

three different types of
meatballs three different ways

with three different sauces.

It's conceptually a nightmare.

All right, guys,
just over 30 minutes.

Right, Ben.

This far into the competition,
you want to make

a Shepherd's pie?

I'm doing gourmet.
I'm making it rich.

Beautiful, delicious dark sauce

on the inside,
perfectly moist,

but still dry, crisp,
beautiful mashed potato top.

Shepherd's pie,

I've been eating it
for 45 years.

I know.

It's a dangerous call,
chef.

Right, Suzy.

Hey, Chef.
Talk to me.
What are you doing?

It's a repeat
of what Ben said.

I'm actually doing
a Shepherd's pie as well.

Ah, so it's a battle
of the Shepherd's pie.

It is, Chef.
Good luck.

Ben and I are doing

the exact same dish.

It's like showing up to prom

and another girl's, like,
wearing your dress.

Ben's not really
a savory person.

He's more of a dessert guy.

I don't think Ben's gonna look
prettier than me in that dress.

Love the sound of Adrien's
meatballs three ways.

Well, I think
that he really captured

the spirit
of what we were asking for

and did something risky.

Hopefully the skill to execute
three meatballs three ways.

I think everyone sees him
as the one to beat

in the long run
in this competition.

And Jennifer?
I'm worried about meatloaf.

I don't think meatloaf
takes it in this challenge.

But the secret
of a great meatloaf

is in the texture
and the seasoning.

It'd have to be a meatloaf
like I've never had before.

Yeah.

All right, guys,
just over five minutes.

Start thinking
about your finishing touches,

your plating,
how you're gonna serve this.

I'm totally sneaking peeks
at Ben.

His Shepherd's pie
looks massive.

It's like something
that Godzilla would eat.

Like...
You know?

And mine's like
what a normal person would eat.

20 seconds to go.

Make those plates jump.

The judges only taste three

out of the five,

so I have got to make it look
really good.

Ten...

Nine...

Eight, seven...

Six, five...

Four...

Three, two...

One...and stop.

Finishing touches.

Six, five, four...

Three, two...

One, and stop.

Hands up.

Good job, guys.

I'm looking at everything I did

in under an hour, and I'm pretty
impressed with myself.

You know, I made
three different sauces

and three different meatballs.

I'm feeling really confident
about it.

Really well done.

We've chosen
the top three dishes.

The first dish we wanted

to taste really captured
all three meats

into a dish that we're hoping
really kind of brings

some sort
of culinary inspiration.

And that dish
belongs to Jennifer.

Well done.

Come on up.

I was a little surprised
to see Jennifer up there.

I feel like chili's
a little bit more complex

than making a meatloaf.

Tell us about the dish.

Adult meatloaf.

Okay.

I used the bell pepper,
both the red

and the yellow.

I used all three meats.

I wanted to make sure
it had a lot of color

in there.
I put a little bit

of grated parmesan cheese.

Hmm.

I taste all
the individual vegetables,

those that are almost
kind of undercooked.

The sauce is a little flat.

But that really is
adult comfort food.

Thank you, Joe.
Thank you so much.

When you cut
through a meatloaf,

generally it's dense
and sort of packed

with protein.

This one's got
this array of colors,

contrasts,
and textures.

It's absolutely delicious.

Great job.
Thank you.

Well done.
Thank you.
Thank you so much.

Wow.

Look at that.

I can look at one bite,
and I see

all these different little
colors and vegetables

and shapes and sizes.

You've won three
mystery box challenges,

more than anybody,
and this could be your fourth.

Good job.

Thank you very much.
Thank you, chef.

I don't think Jennifer

understands technique
very well.

I definitely think
that I am the top girl

in this competition
by far.

All right,
the next dish we want to try

also utilized all three
of the proteins.

It was a very unique plating.

And also this person stayed true
to their homey roots.

And that person is Adrien.

Adrien has three different types
of meatballs

three different ways.

It looks like vomit
on a plate.

Tell me what we have.
The picadillo,

it's the yellow pepper roasted,

carrot, potato.

That's beef,
and inside of that is carrot,

celery, and onion,
grated to keep it moist.

And the last one is veal
with parsley and parmesan.

The plating is beautiful.

This dish is screaming
for one thing.

And that's
a giant glass of water.

It's so salty.

I understand.

You know, I think
we were--oh.

This is like
we were all head-faked.

This is, like,
a beautiful concept, nice idea,

beautiful plating,
like a miro painting.

You buy it,
you bring it home...

It's a fake.

Adrien's salty balls
obviously didn't go well

with the judges.

They're supposed to be picking
the three best dishes.

Okay.

Third and final dish
we're dying to taste

'cause it looks incredible...

If they don't try
my dish today,

I'm in the bottom two
yet again.

And for me, that just means
I'm the next person out of here.

Ben Starr.

Oh!

I feel a little gypped
right now.

I find it really unfair
that I'm not in the top three

because I know that my dish
tastes really good.

Shepherd's pie.
Shepherd's pie.

Tell me,
what's underneath that mash?

We have browned veal,

onion, carrot, celery,
and mushrooms sauteed in butter.

On top we have
garlic mashed potatoes

finished with a reduction
of red wine beef stock

with a little bit
of worcestershire sauce

to remind you of home.

I've never had

a Shepherd's pie
with veal in it before.

But I'm very proud to say
I have now.

It's delicious.
Thank you, Chef.

You've got the spice
of the savory mince,

but you've glamorized it.

I was getting
very worried

that you're slipping away
in this competition.

The Shepherd's pie
has brought you back.

Congratulations.

Thank you, Chef.

I saw, like, the glistening
carrots and the caramelization

on the meat and the sweetness.

I said, "This dish is
gonna be good."

I thought it was bolognese
with mashed potatoes.

Right?
What?

Bolognese with mashed potatoes?

Well, that's what we call it.
Yeah.

I know you guys call it
Shepherd's pie

or the wonder pie.

Hmm.

Have you ever won
a mystery box?

No.
No.

This could be
your big day, Ben.

This is good.

Maybe you were
a little bit heavy-handed

on the cream,
but the first and best

whatever kind of pie
I've ever had.

Good job.

Thank you, sir.

It's very, very hard.

I mean, it's all savory meat.

The presentation
on the Shepherd's pie--

the texture was
gorgeous mouthful.

Okay.

My chances now
of winning today

are 50%,
because they weren't happy

with Adrien's dish.

So there's a really,
really, really,

really good chance
they're gonna call

my name as the winner.

The advantage in the next stage
of this competition

goes to...

Oh, just say it.
Just say it.

Just say Ben Starr,
Ben Starr, Ben Starr.

Congratulations...

In tonight's ground meat
mystery box challenge,

the top three dishes
have been tasted by the judges--

Jennifer's meatloaf,
Adrien's meatballs three ways,

and Ben's Shepherd's pie.

There was one dish

that had that edge.

It was a very bold move.

The advantage goes to...

He's finally won
a mystery box challenge.

Ben Starr.

Whoo!
Absolutely amazing.

Thank you.

Finally I've won a mystery box.

So close to the finals,
this is the time for me

to win a mystery box,
and I did.

Aagh, it feels so good.

Are you ready to see
what the advantage is?

I am so ready.

Let's go.
Great job.

For the first time,

Ben is now in control
of the elimination test,

where at least one person
will leave MasterChef.

But as always,

the theme is in the hands
of the judges.

Today you'll get to decide
between three dishes

that you and your rivals
will be cooking.

Okay.
But they're
not just anyone's dishes.

They've been created
and prepared

by a special guest.

This individual's got

restaurants
all around the world

and 12 Michelin stars.

One of the best chefs
in the world,

and I'm gonna have
to cook his food?

This just got really serious

really fast.

Are you ready to meet...

Our mystery guest?

Yes.

Okay.

Hi, Ben.
I'm Gordon Ramsay.

Gordon Ramsay's signature dish?

Not exactly what I wanted
to do today.

All right, Ben.

Under these covers

are three dishes

personally created
by Chef Ramsay.

The first dish is...

Pan-roasted filet of Halibut
with crab,

crushed new potatoes,

and a basil vinaigrette.

The second dish is...

roasted duck breast

with honey-glazed baby onions,
minted peas,

and madeira sauce.

Wow.
I love duck.

And the third dish

is the most amazing roasted loin
of venison

set on a bed of
beautifully braised red cabbage

with parsley puree and a rich,
sumptuous red wine sauce.

Which dish

do you want
to cook today?

I probably have cooked
venison tenderloin

more frequently
than anybody out there.

I want to cook
the venison tenderloin.

Smart move.

Very smart move.

Once you've eaten and tasted,

dissected, you can ask me
three questions.

Please.

Regarding the shredded beets,

I obviously can't ask you
how you make your beets, right?

And it's red cabbage.

It's red cabbage.
It's not beets.

That's the first question.

The genie grants me
three wishes,

and I screw up
the first one.

I throw it in the trash.

What was I thinking?

Second question:

Your parsnip puree,
is there an element of dairy

in the parsnip puree?
A couple of tablespoons of milk.

As it's cooked,
it's blended,

and it's finished with cream.

The cream is reduced,

so the cream thickens
at the end.

So two questions down,
one to go.

I have to ask you
about the cook on the loin

because it does not appear
to be seared.

It was almost warmed
in butter first

and then seared
at the end.

Got my work cut out for me.

Today, the bar is set
extremely high,

'cause, in this challenge,
you'll be cooking

a dish created by the man
who put the "F"

in food--

Chef Gordon Ramsay.

Holy crap.

The intimidation factor

has gone up again.

I have two words for you--

good luck.

We presented Ben
with three stunning dishes.

Ben Starr chose...

roasted loin of venison.

I've never worked
with venison in my entire life.

I've never tasted venison.

I'm officially going home today.

Thanks, Ben.

You'll all need to taste it,

so come on up here.
With no recipe

to follow,
the contestants must determine

each of the five ingredients
on the plate

and how
they were put together...
Dive in, dive in, dive in.

By looking and tasting alone.

This is a mushroom?

No questions, please.

You have 90 minutes
to become Gordon Ramsay.

Your time starts now.

Off you go.

The contestants
first have five minutes

in the MasterChef pantry
to select what they think

are the components
of Gordon's venison entree.

One missed ingredient
could send somebody home.

I know he probably has a lot
of things that he uses in there

that you may not pick up on
on the first note.

One small, little thing
that you don't taste could be

the reason why you go home.

I am one step away
from the final four.

I'm working as precisely
as I can.

I am feeling today
like a deer

caught in headlights.

So, within
the first 20 minutes,

you got to get your beetroot on,

you got to get
your cabbage braised,

and then start slowly
poaching the venison.

How's the mushroom cooked?
So the mushroom's roasted

and then sort of finished
with thyme, garlic, olive oil.

You have so many
cooking techniques.

What will most people
screw up?

I think you'll see
four out of five of them,

except Ben, roast and overcook
the venison,

so it'll be gray on the outside
and maybe pink in the middle,

but you won't have
that even temperature.

All right, guys,
you have less than an hour.

Gonna boil my parsnips now.

Just got to worry
about cooking my venison

pretty much towards the end.

There's only four others, so not
only is the dish intimidating,

but the competition
is intimidating.

Whoever makes
the worst Ramsay dish

goes home.

Right.
Hello, Chef.

How are you doing?
Doing good.

Have you locked it in?
Have you got it?

Yes, Chef.
Who's cooking

inside the MasterChef kitchen
for the last time?

I feel like Christian's cooking
for the last time

in the MasterChef kitchen
today, Chef.

Have you tasted
the venison yet?

Not yet, Chef.

Taste it.
Bit of cabbage, bit of sauce,

bit of puree,
taste, and adjust.

Yes, Chef.

There is pressure
to perfect this dish

from way more
than just from the judges.

I'm from Texas.

I can't screw up venison.

They'll throw me out of Texas.

Are you the next MasterChef?

Go to fox.com and apply
for season three now.

Have you tasted
the venison yet?

Not yet, Chef.

Taste and adjust.

Come on.

Taste everything.

How are we doing, Adrien?

It's pretty crazy.
Yeah.

How you gonna cook
the venison?

My instinct was gonna be
in the pan based in butter.

Did you see
how Ben's doing it?

Ben obviously got
to ask three questions, right?

You think probably
the first question

he would have asked
is how to cook the venison?

That was--
that was my instinct.

If you look at the venison,
it's perfectly pink,

and it's soft inside
and not cooked through.

It's not charred
on the outside.

You got to really think
about cooking technique here.

Good luck, Adrien.
Thank you, guys.

The judges are making me
second-guess my technique

on my venison, so I'm starting
to think about what the hell

am I gonna do.

All right, guys,
your time is half over.

Just under 45 minutes
left to go.

Stay focused.

Who do you think's gonna do
the best version of this dish?

I am.
Why?

I'm good at recreating.

I'm good at looking at a dish
and putting it back together.

Hopefully do you right
and be able

to recreate your dish
just as well.

Who's leaving?

Um, Suzy.

Suzy's a very smart intellect.

Yeah, but she over-thinks.

I'm not done with that.

It still is a little bitter,
but with the butter into it,

I think it'll work.

Is that the right size mushroom?

I think so.

But it might have been
a little bit bigger.

But...

I've done parsnip crisps.

I've braised cabbage before.

I can roast beets.

I can butter poach
a portobello mushroom.

My concern
is really this venison.

I've never cooked venison before
in my life.

I'm looking back
at Ben's station,

I'm noticing
that he has the parsnips

actually in with cream.

I was gonna do the cream
afterwards,

but that might be something
he actually got

from the judges, so I'm gonna do
that exact same thing.

I think we're gonna see
a dichotomy

between the cooks here today.
It'll be very apparent

when these dishes
hit the table

who understands the technique
behind creating a dish

like this
and who doesn't.

All of them have made the puree
with the core.

So you'll never get
that fine, rich, smooth puree.

Adrien's was really grainy...

So was Christian's.

Christian's is
actually split now.

Christian--
convinced he's gonna produce

the best venison dish.

His arrogance is the first thing
that will take him down.

The fascinating part--

there's only five things
on that plate,

four ingredients
and one sauce.

What's the hardest technique

to execute in this dish?

The hardest thing for me
one this one would be

the sear on the venison.

Ten minutes to go.

I take the largest
of the two tenderloins,

and I go ahead and cut it open.

The first piece
gray all the way through.

And the other tenderloin,
the one that I'm gonna plate,

is smaller than this one.

Which means it's overcooked.

Just over two minutes to go.

I definitely cooked
the venison differently today

than I normally do,
just because I had no idea

how Ramsay did what he did.

It really threw me off.

30 seconds to go.

Ten, nine...

Eight, seven...

Six, five...

Four, three...

Two, one...

Stop plating.
Son of a bitch!

Hands up, please.

Well done.

I had the advantage,

flushed it down the toilet.

I'm pissed off
'cause I'm thinking

I'm going home,
and I don't want to.

Who's happy with their dish?

Wow.

I'm feeling great.

My dish looks spot on,
and I think

I did a fantastic job.

One out of five?

Suzy, can you come up?
Bring us your dish, please.

Do I think that Suzy talks
a better game than she has?

Absolutely.

Sorry.
You're not gonna win MasterChef.

That's all there is to it.

Oh, wow.
Thank you.

Wow.

Did you sketch it?

How'd you remember--
it's almost exactly like it was.

Thank you.
What technique
did you use to cook it?

First I pan-seared it.

Then I realized
it was too tough,

so I melted a little bit
of butter,

and then I put it
in the oven

before I sliced into it.

Parsnip puree
is sweet and creamy and good.

The cabbage is delicious.

The beets are good.

The sauce is flavorful,

although buttery.

Buttery, okay.

Good visual.
Good--good flavor.

Thank you.
Hey, Suzy.

Whew. Slight unevenness
on the cooking here.

Yeah.

Yeah, you taste
the butter for sure.

Really rich.

Cabbage is nice.
As a whole,

you should be pretty proud
of this dish.

Thank you.
Thank you.

Okay, visually,
it had impact.

You've got
the balance right

between the acidic
and the sweetness.

You've never cooked
venison before?

No, Chef.
Not at all.

It tastes delicious.

You did a great job.

Thank you, chef.
Well done.

Christian, let's do it.

I got everything on the plate.
It tastes really good.

I wouldn't do anything
different.

I tried as hard as I could
to make it taste

the same way.
I think I really captured

the aesthetic
of Gordon Ramsay's plate.

I wouldn't say
you totally got it.

The cook on the venison is--
it's not terrible.

Your parsnip puree split.

You got, like, two things
going against you there.

Excuse me,
is there a lot of pepper there?

Yeah.
Yeah? A lot of pepper.

The meat should be the hero,
and it's not, Christian.

If you could put the kind
of bravado and attitude

that spews from your mouth
into your plate,

I think you might be
a top contender.

Ben Starr.

I do not want to put this plate
in front of the judges.

All right, so the man
with the huge advantage,

how'd it pay off?

I squandered my advantage.

I cook venison tenderloin
all the time at home.

I barely sear
the outside of it.

I eat it incredibly rare.

I learned
that the proper method

for cooking this venison
was to warm it in butter.

I had the butter
at around 200 degrees.

I was watching it.
I was touching it,

like, every minute or two,
but it just...

200 degrees?
Escaped from me.

The perfect temp
for the venison

is just shy of 140.

You were boiling it
in butter at 200 degrees.

You don't even have a shot
before it goes in the pan.

This is a far cry

from Chef Ramsay's dish.

And it's a shame to see

a beautiful animal
and a lovely cut

go to waste.
Yes, Chef.

I agree.

It's such a shame.

'Cause it's so overcooked.

And the sauce...

You've gone too far.

It's so overpowering.

The main ingredient
has been destroyed.

Every single bit of criticism
and disappointment

is warranted because I have made
a colossal, unforgivable error.

You annihilated it,

and it's just--
I could cry.

I'm about to.

In this elimination test,

the cooks had to replicate Chef
Ramsay's signature venison dish.

Even after winning
the mystery box,

Ben has just blown his advantage
with a disastrous dish.

I could cry.

I'm about to.

Jennifer.
Please. Let's go.

Ben got to ask
three questions,

so I was watching to see,
you know,

how he was cooking
some things.

Now I'm a little worried.

When I flashback to the initial
dish that I presented you,

this is miles away
from there, Jennifer.

Absolutely.

100% agree, Chef.

Jennifer,
someone's leaving

MasterChef tonight.

Thinking, "God,
finally gonna get rid of her."

I got, like,
my fingers crossed

behind my back,
and I'm thinking,

"please, please, please."

Understand.

How did you cook
the cabbage?

I slow-braised it

with a little bit
of the vinegar.

And then at the very end,
I squeezed

a little bit of lemon,
very little.

The cabbage needs
more cooking,

and, the venison,

you've gone past that pinkness.

Damn.

It's a far cry from what
Gordon's dish is, obviously.

You've seared porterhouses
and filets

and cooked so much meat
on this journey.

This is just
a massive disappointment.

This Bambi could be
your ride home.

I go into each challenge
thinking the same thing--

you've got to be number one.

There is no other option.

I know I'm better than this.

Last up, Adrien.

I just don't even want
to go up there.

I'm really embarrassed
of my performance,

and I know that I've completely
just messed up

Chef Ramsay's dish.

Holy crap.

Yeah, I--
no excuses, you know.

I apologize
for bastardizing that dish.

Well, thank you
for apologizing.

Talk to me about the venison.
How'd you cook that?

I was completely tripped up

on how you cooked it
when I tasted it,

so the only thing
I could imagine

was covering it
with butter in a pan.

Where's the rest
of the mushroom gone?

I trimmed it up, 'cause that's
how I remember seeing it.

You've just sort of taken
my $87 dish

from my menu, and I wouldn't
pay $7 for that.

I wouldn't either, Chef.

No, you'd have to pay them
to eat it.

This one was nothing

but a bit
of an embarrassment.

Damn.

It's just all over the place
again.

I agree, Graham.

As far
as the venison itself,

all I can say is,
"Oh, deer."

It's not gonna
taste good, Joe.

You're right about that.

Ugh.

Disappointing Chef Ramsay
is worse

than my own embarrassment.

I'm kind of just already
preparing myself to go home.

What'd you think?
Basically separated.
It was peppery.

Yeah, very peppery for me.
I could see it was burning.

It's sliced incorrectly.

They didn't get it for sure.

It had texture.
The reduction was really good.

The technique
behind creating that dish...

How that temperature
goes all the way...

I don't want to go home.

It would be extremely hard
to go home at this point.

Okay, that was
a very tough challenge.

And that was a tough call.

But there was one dish

that stood out
'cause it was well thought out.

And it was
the closest to my dish.

That dish belongs to...

Suzy.

Well done.

Thank you.

For somebody
who's never cooked venison

or even eaten it...

Never tasted it.

You connect.
Well done.

Thank you, Chef.

Congratulations.

You're in the final four.

Thank you.

I can't believe
I just won.

It's just such a huge honor

to replicate
chef Gordon Ramsay's work

and then for him
to taste it.

Oh, what a great way
to go into the final four.

This moment
is my dream come true.

This is a tough choice,

because all four of you
have come a long way.

But we do need
to eliminate.

We want to see
the following individuals.

Adrien,
come on down please.

The next person
that we'd like to see...

Christian.

I haven't been called up
into the bottom once.

I think they expect
great things out of me,

'cause I'm great.

Jennifer,
why don't you come join us?

Ben Starr, join Jennifer,
Christian, and Adrien, please.

I do not want
to leave this competition.

But it is a huge injustice
to the meat

for me to do what I did,

knowing how I could have
perfectly cooked it.

Adrien, Christian,
Jennifer, Ben,

all of us expected
something better.

Jennifer...
Yes.

Step forward.

Christian, step forward.

Jennifer, Christian,
both your dishes

were below par.

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in top quality equipment.

Get the new all-steel cookware
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and impress your own judges
at home.

Jennifer, Christian,

both your dishes
were below par.

But they weren't
at the bottom two.

You're through.

Whew.

Back to your stations,
please.

Thank you, Chef.

I think it says a lot.
I'm still here.

I'm still the best chef ever.

Adrien, your dish looked

somewhat confused.

Puree was broken.

And the sauce
was miles away.

Ben...

Puree broken.

Sauce was embarrassing.

So over-reduced.

Your venison,
your Rolls-Royce,

was overcooked.

The person
leaving MasterChef...

And it really pains me
to say this

because I've become fond

of this individual

and we truly thought

that this individual
was going

into the final three,
maybe even the final two...

I'm sorry to say...

Ben Starr.

Let me tell you something.

Your excitement
and your enthusiasm

is legendary.

You love food.

I love food, Chef.

You have a career
in this industry.

And you have got
to take that

and reach for the stars.

I will, Chef.

Come here.

Well done.

Good job, Ben.

This has been
such an honor.

Oh.

Ah.

Chef.
Aah!

So great to meet all of you.

Mwah.

Come here.
Come here.

Final question.
Yes.

Who is gonna win MasterChef?

Adrien.

Adrien.
Win it.

You understand me?

Win it.

I love you guys.

You have changed
my life.

I can't wait
to see you all again soon.

This has been a life-changing
experience for me.

And ultimately I go home
with happiness

and incredible friendship

and such intense education

because cooking is my life.

And I'm walking away
from this whole experience

much the richer for having spent
the last few weeks of my life

here at MasterChef.

Bye.

One, two, three, four
of you.

Whoo!

Yes!

Relax.

Whoo!
Yes!

It's so intense right now.

I want it more than ever.

I get to see it
right on the horizon.

I only have three people
ahead of me,

and I'm gonna take 'em down.

Congratulations.
Thank you.

I want to win MasterChef

more than I've wanted anything
in my whole life.

The title means more to me
than the $250,000.

I came here
to prove this to me.

I want the MasterChef title.

I'm taking the MasterChef title.

Get some sleep.

'Cause you're gonna need it.

Good night.

Final Four!

We're in
the [bleep] Final Four.

It's a roller coaster, baby.
Get on board.

== sync, corrected by elderman ==

Next time on MasterChef...

The Final Four
come face to face

with the world's
toughest critics.

These judges can smell fear.

You have no idea
what you're doing.

Work together.
Bring that magic.

And their true colors
are revealed.

You should have made a
better dish than that.

I'm pissed at her.
I'm pissed at myself.

He's making himself
look like an idiot.

Christian's going down.

And one more cook will leave

the MasterChef kitchen

forever.