Original subtitles

Previously on "MasterChef"...

We're going to play recipe telephone.

These duos are separated

in the cooking of a dish over one hour.

One starts, one brings it home.

You've really got to set your partner up for success.

Some were perfectly aligned.

Flavors are great. Techniques are great.

You read each other's minds.

Congratulations, Rachel and Julio.

Yeah!

While others were out of sync.

Don't put it on the fish!

I'm doing the best I can with what I got here.

Cait, the sauce!

Ryan Kate really left Kayla a mess.

The steaks are still in the package.

Wish she'd put the carrots on for me.

Ladies, sadly, filet mignon is overcooked.

- And also this asparagus, it's just... - Mush.

Ryan Kate, you didn't do enough.

The duo leaving "MasterChef" tonight is Kayla and Ryan Kate.

Say goodbye.

Tonight, it's full steam ahead

in the second team challenge of the season.

You'll be cooking for a VIP fine dining experience.

- Ooh. - These are full-on Michelin star dishes.

- Oh, boy. - But this is no ordinary service.

One duo from each team will be cooking on the moving train.

It's a race against the clock...

The diners are boarding the train.

Come on, come on. We got to go faster.

We got to get these out before that train stops.

To make sure everything stays on track.

- Should be medium rare. - That's black and blue.

Do you both know what you're doing?

All these ducks are overcooked.

There's gonna be hell to pay.

This is a fricking train wreck!

This is far from the MasterChef kitchen.

Yeah. Where are we?

A train?

It's down to the top eight

and it's getting harder and harder.

Last week, we were in the bottom.

The margin of error is shrinking, so...

- Nowhere to hide. - Nowhere to hide now.

MasterChef Station.

This is our second field challenge.

We know we're in for a tough one.

So we really got to step up today and knock it out of the park.

- MasterChef gravy train. - Oh, my gosh.

Choo-choo!

Excellent. Oh, my God.

Last field challenge,

Gordon's riding around on a water ski.

And this challenge, he's in the conductor's seat?

- Like, what can't he do? - What a ride.

- Oh, my God. - Another unique entrance!

Oh, boy. Oh, boy. How cool is that, by the way?

Amazing!

- Good morning, guys. - Morning!

- Feeling good? - Yes!

Listen up, because it's time for our next big field challenge.

Today, you'll be cooking for a one-of-a-kind

VIP fine dining experience.

VIP fine dining. Hmm.

That's right. You'll be serving nearly 60 VIP guests.

Right here.

- Wow. - I love it.

These are discerning guests that are willing to pay a big premium

for impeccable service and excellent food.

In this challenge, each team will have to cook an elegant meal

featuring an amuse-bouche and a main course.

- That's right. Two courses. - That's going to be tough.

Now, listen up, because the duos on the winning team

will be safe from elimination when we return to the MasterChef kitchen.

However, if you find yourself on the losing team today,

you will fight for your survival inside that dreaded pressure test next time.

- Don't won't be on that. - Another one.

Where unfortunately, at least one duo will be leaving the competition.

Okay, guys, now we need teams.

Today, to keep things really simple, we're going to split you right down the middle.

So that means we have four duos on each team.

- Let's do this. - This is going to be cool!

All right. Here's the Blue Team aprons. Good luck, guys.

All right! Come on, Team Red.

So we have Zach and Michelle, Rachel and Julio,

Timothy and Athena, Tonna and Cait.

You are gonna be the Red Team.

Jessica and Jesse, Azu and Javier,

Adam and Joel, Tina and Aivan,

you are going to be the Blue Team.

- Mm. I like red. - All right.

Nothing keeps you running on schedule quite like a captain.

So please take a minute amongst yourselves to pick one duo to lead your team to victory.

- We've both been bartenders. - I think we should do it, too.

- No, yeah, yeah. - I mean, this guy runs

million-dollar sales all the time.

- Yep. Yep. We feel good. - Let's go.

- Blue Team on three. - Yeah, yeah, yeah, yeah!

- One, two, three. - Blue!

- Red Team! - Okay, so, Red Team,

please tell us who you picked as captains and why.

- We volunteered to be captains. - Okay.

We're ready to show that we have some leadership skills,

and we're excited about working with this team.

Okay, Blue Team, who's the captain?

All right, Jesse and Jessica. Tell us why.

We both have experience, especially in bartending,

running the ship, if you will.

And we do not put out poor food.

So tonight is going to be the best food possible.

- Okay. - Right, Red Team, Blue Team, listen up.

Today, we want to ensure that the diners

get the highest quality of service.

So we've created your menus for you today.

- Oh! - Ooh.

Red Team, you'll be cooking a delicious crab vol-au-vent

finished with crème fraîche and dill,

topped with salmon roe caviar.

- Okay. - Okay.

After that, your main course

is a beautiful medium rare filet mignon

with sautéed mushrooms, mashed potatoes,

wilted greens, finished with a beautiful peppercorn sauce.

Blue Team, you'll be cooking a beautiful sesame crusted

ahi tuna crisp served with an avocado purée,

and pickled red onions.

The entrée is a delicious pan-seared duck breast

with butternut squash purée, roasted carrots,

and a port wine sauce.

- Yeah. - Understood?

Yes, Chef.

But this is no ordinary service,

because once our VIP guests arrive,

one duo from each team will be responsible for cooking

and serving the amuse-bouche on the moving train.

Oh, my God.

Yes, the train's gonna be moving.

Yes, it's cramped.

Yes, you've got Joe Bastianich breathing down your neck.

We have never served food in a moving train. Are you kidding me right now?

The train does a loop around this stunning scenery for 45 minutes.

So by the time it returns,

your main course must be ready to serve.

And the diners will be casting their votes

for the best team based on both courses.

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

- Yes, Chef. - Let's do it.

Your time starts...

- now! Let's go. - Come on, guys. Let's go, let's go

- Let's go, let's go, let's go. - Go, Red Team!

Let's go, guys.

Let's get it, let's get it, let's get it.

All right, you guys feeling good about what you're tasting here?

The appetizer, the amuse-bouche, crab, crème fraîche, dill.

We have the duck, and it's cooked a perfect medium rare.

The skin is super crispy.

It is going to be really difficult

to replicate these dishes.

Fine dining is all about precision,

and there's nothing really to hide behind here.

I like Joel and I to take the train,

'cause precision and consistency is right up my alley.

- Yep. - Okay, Joel and Adam, you guys will get on the train

and kick ass over there, okay?

To sear the tuna and the duck,

I'm gonna have Tina and Aivan start that, okay?

- Tina, my name. Tuna, my game. Don't worry, brother. - Yes, I love it!

Azu and Javier, we're going to have you work on the vegetables.

Our style of leadership is straight to the point.

Absolutely. There's no time to mince words here.

I want to get the job done, and I want us to win.

We taste everything, every component, all right?

If it's not good, we don't serve it, okay?

If we have to, we're gonna get real Boston, real quick in this challenge.

Look at me. I am the captain now.

All right, we ready to dig into the steak?

This is gonna be a really difficult challenge,

because the key to replicating this menu is nailing the steak.

If we're off there, the whole dish is gonna be off all day long.

So, who feels really comfortable with the amuse?

Rachel and Julio, we'll put you guys on the train.

Having been captains already, that's your ship.

- That's your train. Just run with it. - We got it.

Athena and Timothy, you guys have done potatoes now a couple of times.

- Yeah, we can sauté that for sure. - Yeah.

- And then my South Dakota ladies. - Yes.

- Let's go. - You guys are on the meat.

I'm taking the lead on this challenge,

but we're gonna have to take turns, you know,

being in that leadership role.

Let's just communicate, you guys.

We need to communicate. All be kind to each other, but communicate.

Our leadership style is gonna to be to protect the emotions of our team,

and we're going to show that we have confidence in them

so they can have confidence in themselves.

- One, two, three. - Go, Red!

- Let's go, team! - Blue!

Let's go! Go, go, go, go, go!

Let's get ready! Okay, show me the tuna!

- Bring the energy, team. - We got this today, guys.

Already rocking and rolling, Tina, I love it.

- Yes, we good. - You good.

- What a beautiful day. - Oh, my goodness me.

- Look at this. - Very exciting challenge.

We're cooking for a train full of VIP diners.

These dishes are full-on Michelin-starred restaurant dishes.

The whole point of the day is starting off strong

- and organizing yourself from the beginning. - That's right.

- How are the potatoes? - They're boiling.

- Potatoes are boiling. - Sorry if I annoy you guys.

- No, no, you're good. - I need to, like...

- Annoy us as much as possible. - Okay.

Red Team's captains, we've got Michelle and Zach.

They've been on top. They've been on the bottom.

Their ambition sometimes outweighs their capacity, I think.

And today, they're here to demonstrate that they have what it takes

to lead a team like this to victory.

- Sure. - How are you guys doing?

All right, Rachel is gonna chop up some dills.

We're going to get the vol-au-vent baking right now.

- Okay. - Let's talk about the Red Team's and the amuse-bouche.

That beautiful little vol-au-vent.

You have a lot of variables with that.

Is the crab meat creamy enough?

Is the pastry shell toasted enough?

My big concern about the Red Team is their filet mignon.

So those are a lot of filets to cook.

How do you cook them all to a perfect medium rare?

You're going to have to sear all the steaks to rare during prep,

and then when tables are called for service, you could cook them to mid-rare.

Let's go, Blue Team. We're tasting everything, okay?

Yes. Yes, sir! Yes, sir!

So, captaining the Blue Team, we've got Jessica and Jesse,

another powerhouse duo.

Assertive, strong, and most importantly, they've got the finesse.

But Jesse can get pretty fiery when under pressure.

- You feel good about this? - Yes.

Yeah? I think we need a touch of oil in there.

- No. - You sure about that? We don't need any oil?

- No. No. - No? Okay. Okay.

Think what they've got to achieve on the amuse-bouche,

You have to sear the tuna properly.

You have to toast the sesame seeds.

- It has to be crisp. So many variables. - Absolutely.

- Looks good, right? I like that. - Yeah, keep it going.

Let's talk about the duck.

Not only are you worrying about a temperature on the inside,

but you also need the crispy skin,

which means you have to render out that fat.

- Absolutely. - The protein, obviously, no pressure.

- But, like, big deal. - Yeah, big deal.

Roles between the two of you, making sure who's doing what

and we know what's going on.

Red Team, Blue Team.

The train is departing in 20 minutes. Let's go!

Jesse, Jessica.

- So who is doing what? - Tina is working on the fish right now

while Aivan is scoring the duck breasts.

Joel and Adam working on the shiso leaves for the tuna.

And then Javier and Azu are working on a butternut squash purée right now.

- So everyone's got a clear, clear role. - Yes.

- Who's going on the train? - Joel and Adam are gonna go on the train.

- Ooh. - Yes.

Have you guys cooked tuna like this before?

Do you normally cook it dry?

I don't want the oil on the fish.

It needs a little oil so that you get color

- on the sesame seeds. - This is a big mistake.

Please take this out of the pan. All right.

Look at that. Tuna's already... look at that.

It's already coming off.

- Any salt? - Yes.

- Yes, salt in the sesame seeds. - Together.

Wait. So is there salt on the actual tuna?

- Only on the sesame seeds. - You should put some on the tuna as well.

- Okay. - We need to make sure it's all salted and seasoned, right?

- Jesse, Jesse, come here. This is all wrong. - Yes. Okay.

- We know it. I think you know it. - Okay.

You need to take control of this because this is gonna sideways really quick.

Tina is her name. Tuna might be her game.

- But not today. - So you're the captain, right?

- What are we going to do? - Yeah, I think we need a touch of oil in there.

As soon as the tuna gets on the train, there's nothing we can do.

- It needs more oil. Tina. It needs more oil, okay? - Okay.

If we don't get this tuna right, it's gonna set the tone for the rest of the meal.

So you're the captain, right? What are we going to do?

Yeah, it needs more oil. Tina. Tina, it needs more oil, okay?

- Okay. - It is so important as captains to step in and pivot roles.

We cannot sit there and keep working with a bad product.

As soon as Joel and Adam get on the train, there's nothing we can do.

So we need to set the brothers up for success.

We're going to do a quick, quick sear, just like she was doing,

but I just want a little oil to brown it a little better.

- All right, good luck. - Thank you.

Use this. Don't use the tongs.

Okay, can you do more tuna? I'll sear it.

- Okay, here. - Just, just...

- I have tuna here. - Okay.

Right, Zach and Michelle, tell me, how have you split this team up?

- Who's doing what? - So we've got Rachel and Julio

- on the amuse-bouche. - Athena and Timothy are on

- the potatoes and the Swiss chard. - Mashed potatoes.

Cait and Tonna, they're on the steaks.

- Are the vol-au-vents in the oven? - Yes, they're in the oven.

- They're in the oven. - Okay, good.

Check the seasoning before they depart on that train.

All right, sounds good. You got it. Thank you.

Oh, my gosh, this butter is melted.

Right. Listen, what are you two doing?

Zach, Michelle, two seconds, please.

We've got to sear these guys, yeah? Top and bottom.

- Got it. - That is not seared.

No, it's not. Yep, that's my fault.

Do you both know what you're doing? Protein, let's go.

- Work it, yes? Let's go. - Got it, thank you.

All right, if at any point in time you guys want us to step in,

- please just communicate that, okay? - We got it.

- We got it. - Gordon's upset.

But Cait and Tana are telling us that they've got this under control.

I do believe in you. I know that you're capable of this.

I've seen your steaks before. You got it. You got it. You got it.

They still seem confident, so we want to trust in them.

Guys, 15 minutes, we have to have plates.

Oh, my goodness me, Red Team are fast asleep.

Tonna and Cait attempted to sear the filet,

and all it was was just lightly seared on top and raw around the outside.

- Oh, my God. - They don't look confident.

Their effort to try to prove themselves

might drag the entire Red Team down.

- How we looking on the purée? - Just a bit, no?

- Jessica, I need one purée. - Tiny bit, yep.

- Blue team's not much better. - No!

So the sesame seared ahi tuna, they put Tina on to do it.

- Disaster. - It looks just as white as it did before it went in the pan.

Why are we heating the pans up so hot?

When you put a pan that hot, you're gonna hit instant caramelization.

It's going to burn the carrots. All right?

- Okay. I got it. - So just let it sit there, okay?

So Jesse is passionate.

He is happy to tell you what he thinks.

We're gonna need some garlic. I'll grab some garlic real quick.

- I'll crush it for you. - Say behind.

Azu, say, "Behind you," please!

- Yeah, sorry! Okay. - All right.

He's typically got a really great opinion,

but sometimes it comes off a little bit steamy,

and it might ruffle some feathers.

Taste this, please.

- It's fine. - It's not fine. We want good.

- The vol-au-vent, is it hot? - Yes.

It's good. It's okay.

Red Team, Blue Team, the diners are boarding the train!

Let's go!

Okay, we're getting ready to taste, guys.

- Shall we? Blue Team? - How's the jus, Jess?

- Much better? Okay. - Better. Put it right here.

Jessica and Jesse, describe the dishes, please.

All right, so we have a seared, sesame crusted ahi tuna

with an avocado crema and some pickled onion.

And for your entrée we have a seared duck breast,

port wine jus, butternut squash purée, and some glazed carrots.

I've got a lot of problems here. The tuna is overcooked.

The sesames are not toasted at all.

I mean, but we had this conversation about putting color on the sesame seeds.

- Yes. Yes, Chef. - It takes a hotter pan than what you're using.

Tuna. It's bland. I mean, it's under-seasoned.

- Okay, heard. - The duck. Beautiful.

Yep. When you taste those carrots, they're under-cooked and they're under-seasoned.

- Absolutely. - Look, the train is leaving in 15 minutes,

- and this tuna needs to be rectified. - Okay.

- Okay. Thank you, Chef. - Train's leaving, guys.

We need to redo that tuna right now, okay?

So get all the pans on as hot as possible.

- Dear, oh, dear. - It needs more seasoning, too. It needs to be salted.

- More salt? - Yes, they said it was bland.

- Yes. - So the tuna seems to be getting off to a rocky start.

It's under-seasoned. We're having to recook it. Time's running out.

If we miss this train, we're gonna be in that pressure test.

Okay.

Zach and Michelle, describe the dishes, please.

So the amuse-bouche is a crab vol-au-vent

with a dill crème fraîche with salmon roe on top.

And then we have a filet mignon with some Swiss chard,

some creamy potatoes, sautéed mushrooms,

- and a green peppercorn sauce. - Yup.

Both the amuse-bouche and the filet

look technically sound, but they look sloppy.

We need more precision, more perfection.

- This looks like a family meal. - You got it.

See? See, you got too much crab. Who's seasoning that?

- That was Rachel and Julio. - More salt.

- Okay. - You got to remember, you may taste the crab by itself,

but once it goes in a pastry, it takes a little bit of that away.

- So make sure it's highly seasoned. - Okay. Understood.

- The cook on there? - It should be medium rare.

- So you can tell how rare that is. - That's black and blue.

- Our steak was rare. - We have a big issue.

- Understood. - I'm not confident with those two cooking.

This is a disaster.

If I start bringing steaks back from the dining room,

rare, mooing like this, there's gonna be hell to pay.

- That can't happen. - That's not good.

- All right, guys. - Let's pull it in.

- Let's go! - All right.

Rachel and Julio, the filet needs to be a little more seasoned.

- A little more salt. - Seasoned. Add more salt. Copy that.

- Okay, we saw it was rare. - It was.

So I don't want to say that I don't believe in you guys, because I do.

But we just need to come up with a system here that works.

- Okay. - What is going on?

Feeling like we have to pay extra special attention

to these steaks in order for them to turn out the way that we want.

Just make sure that our station is neat and tidy and ready to go.

If you're coming on the train with me,

we are leaving in five minutes.

Your amuse-bouche needs to be ready.

Five minutes, Julio and Rachel.

Five minutes till that train leaves!

Got a brush? Would you grab a brush for me?

- Yeah, where's the tuna? - I went into this,

wanted to be the cool, calm, collected captain.

And I'm starting to freak out.

Train's leaving, guys. We've got to get the tuna on.

Come on, come on, come on. Brush that.

I have no clue if this tuna is cooked correctly.

And we need to get those tunas done and on the train.

We got the vol-au-vent right here, yes.

This needs to thicken it up in there,

because we're just going to add a little bit to the sauté pan.

Okay, yeah, and that's good. You did a good job punching that up.

- One minute to go. Let's go. - You guys good?

Okay, we are ready to go.

- All right. - I think we're ready.

Red Team, Blue Team, all aboard!

Make sure you have everything with you to execute your amuse-bouche.

- Let's go. - Let's go.

- Let's do it. - Okay, guys, go kick ass for us, okay?

- Bye, guys! Good luck! - Let's go, let's go. We got this.

Why is there four on the Red Team?

- Is that okay? - Yeah.

- Thank you so much. - Just drop it off.

- All right. - Good job, guys. Let's go.

We've prepped for this amuse-bouche, and we are ready to go.

The only thing we're worried about, really,

is leaving our team behind with so much to do for the entrée.

Oh!

- Scary. - And they're off.

- Bye-bye, guys. - There goes the train.

There they go! Good luck, Joe.

Okay, Blue Team, Red Team, we have a full train of fine dining clients.

You need to impress them. This is your time.

Go to it. Come on, come on!

- First time we're in a train. - I know.

- How crazy is that? - Pan, red hot.

Hot, hot, hot behind.

I wish that we had not had to cook the tuna three times, but we're gonna make it work.

We need to have a good sear on the tuna,

so we're picking out the ones that look the best.

These are the ones I want you to use.

- Service ready. - Blue team,

Red Team is ready with the first four amuse-bouche. Are you ready?

We got some VIP diners, so these got to look good.

Four coming up.

Right, train's gone, just under 35 minutes

until the diners return and we start serving the main course.

Meat should be the last thing that goes in.

You have to make sure the carrots are cooked before you add it, okay?

- Yes, chef. - Oh.

- Is that enough color on that one? - No.

Don't flip it then. Get it back turned over.

- Thank you, Tiffany. - Normally they call me "Chef."

- Thank you, Chef. - Sorry. That won't happen again.

I know it won't.

Zach, I want you to feel that one.

- Feels pretty rare. - So you got to be careful.

- Yeah, I know, I'm debating whether or not... - What are you debating about?

Well, Michelle and I take that over, but we got to plate.

- Which one is most important? - The protein, yeah.

- All right. - The steaks with Tonna and Cait

have been a little bit in shambles,

and it's time to sort that out.

I think we should finish the steaks.

Yeah. I know that this is difficult.

Let's have Zach finish them while you guys are continuing to start them.

I don't want to be mean, but we're just feeling like we need to babysit

to ensure that everything goes right.

- Whoo! - Oh, my God.

- It did it again? - We keep leaving it unattended.

There's so much focus on the steaks,

and everything else is falling on us.

But we don't have enough hands

for the other parts of the plate.

And if they keep focusing

on these steaks, everything else is gonna suffer.

Michelle, when Julio and Rachel get back,

we'll probably need help with that, just because it's a lot of potatoes.

Yep, yep.

Let's go, boys. We got to go faster.

Yes, Joe.

We're on a moving train trying to do very delicate work.

- So there's quite a bit of pressure. - - Ah.

- Especially with these damn potatoes flipping over. - Behind you.

- Oh, it's moving. - This is crazy.

- Come on, come on, come on. - Service!

- Service, please. - We've got service for four.

Ladies and gentlemen, welcome to our gourmet train dining experience.

Show of hands, if you preferred the ahi tuna from the Blue Team, please raise your hand.

If you preferred the crab vol-au-vent

from the Red Team, please raise your hand.

Red dress, Red Team. We're on the crab. Why?

Excellent. For you, sir?

Enjoy the rest of your meal.

Blue Team, service, coming up.

Rachel and Julio, we got to go faster.

- Come on. Rapido, rapido. - Yes, sir.

- Let's go. Make them perfect. - Hot. Watch out behind. Sorry.

We're halfway there, but we got to get these out before that train stops.

I don't want Jesse yelling at me.

I'm more worried about Jessica yelling. Have you heard Jessica yell?

That's burnt.

All right, we've got to turn the elements

down on all of these burners.

They're going way too high.

See? This is burnt.

- How do you burn a carrot? - - Look at this.

- You need to control that over there, please. - I'm trying.

Javier is scorching multiple batches of carrots, and it's becoming painful.

- Okay. - These are garbage.

- These are garbage. - Jessica.

Hey, that's not gonna help us, all right? Slow down.

Jess doesn't get frustrated often, but when she does, the Boston accent comes out.

There's maple in everything.

How do you burn a carrot? What?

Lower the heat on everything.

Red team, Blue Team, we're almost at the station.

Last tables. Let's hurry it up. Come on!

- Yes, Joe! - Let's go, Team Blue!

Help you. Let's go. Let's push.

Let's not drop the ball right now.

Gentlemen, gentlemen, okay, does someone prefer one or the other?

If you enjoyed the tuna from the Blue Team, please raise your hand.

Okay, so we have three votes for the Blue Team tuna

and one vote for the crab vol-au-vent from the Red Team.

All right, last tray's going out.

Service! Last ones. Let's go!

- Come on! - Nice. Good job, buddy.

Gee, it was good.

Yo, good job. Did good.

I enjoyed the tuna, the Blue dish,

but I preferred the crab vol-au-vent because I thought it was more balanced.

Red Team, Blue Team, the train is coming, guys. Let's go!

You gotta to start plating!

- You got it, guys. - Blue Team, are the ducks

- ready for the first table? - No.

- No? - We got two more left, and we're good.

Let's get them in the pan. You can put one more in there,

- one in there. Let's go. - I got it. I got it.

I'm starting to freak out because the train comes back,

and we are not ready for service.

- Faster, Jess, faster. - It's hot. Hot.

Blue Team, let's go!

The duck needs to get finished.

The carrots aren't cooked correctly.

- This one, this one. - Ay! Yes, but that's not ready!

And it's still chaos in the kitchen.

- We're panicking. - We're panicking.

- Oh, come on. - Oh, no.

Okay, Red Team, Blue Team, let's go!

- Oh, come on. - Oh, no.

- Okay, Blue Team, Red Team, let's go, come on. - Let's go.

The entrée service is about to start.

Let's go! Joel, Adam, pick up! Let's go!

Rachel, Julio, let's go! Back in, let's go!

- Oh, here we go. Okay. - All right.

Jump back. Jump back over here.

Joel on veggies with Javi and Azu.

Adam is doing duck.

Adam and Joel are back helping us out.

- Thank God. - Thank God.

Adam, you feel good bringing the duck up?

- Hey, guys, listen, listen. - Yeah, I've never done it.

Needs to be put in the pan on the skin side down.

- Why the hell are you cooking duck? - That's a good question.

Never cooked duck, but I know that you have to go skin side down

to render the fat and get the skin crispy.

That's for one portion.

How you do that with 60, I have no clue.

I don't want the reason the Blue Team loses to be because of the duck,

so I'm a little bit nervous about jumping in on the protein.

The six will be cooking. When we pick up the six,

- we put six more in a pan or a warmish pan. - Gotcha.

Michelle, Zach, what do you need?

- Cleaning these plates off. - Heard.

- Rachel? We need sauce. We need more sauce. - More sauce?

Diners are sitting down. Red team, Blue Team, let's go!

- Three to four minutes. - One more duck! One more duck!

- One more, one more, one more! - I'm going, I'm going, I'm going.

Jess. Down. Come on, let's go. We got to go.

Tonna, make sure all the steaks you send up are about the same size.

- Don't send up a big one with a little one. - Okay.

A little more chard in those pans!

- A little more chard in the pans moving forward. - Heard.

Go, go, go. Jesse, send them, please, let's go.

- Ready. - Yes, please. Service. Okay, good.

- Steak? - I need steaks to finish.

- Can someone grab steak? - Yep, I'm on it.

- Zach, can you hang out with the steaks? - Okay. Yeah, yeah.

- Do you want one of us to come help plate? - Yes.

- Let's go, next six. - All right, next six.

- As soon as they come out, they've got to go on. - Yes.

Let's go, then. Let's go. Everyone's saying yes,

but we're just sort of standing staring.

Let's go, guys, come on. Service, please.

- Send it, Jessica. - Pick up for service, please!

Let's go, send it. Let's go.

We need to get faster! We need to get caught up on the steak!

- Let's go, Red Team. Come on, guys. - Do you need more potatoes?

- I need chard. I need chard. Is this warm enough? - Heard. Working.

- Where's the steaks, please, Zach? - Right here.

- You got it, you got it. - Let's go. Yes.

For sake.

- Touch that in there. Ice cold. - Yeah. Cold.

Ice cold greens. Red team, all of you, stop. Come here.

Come over here. Now, that is embarrassing.

We've got ice cold greens.

- Captains, step up and get a system, quickly. - Yes, Chef.

- Yes, Chef. - Otherwise, we may as well go back to the

MasterChef kitchen now and start the pressure test.

- Yes, Chef. - Come on! Let's go.

Okay, guys, Julio, I do want you up front with us.

Rachel, can you help Timothy and Athena?

Yes. I will grab a bigger pan so we can cook more at the same time.

- More? Thank you. - Yeah.

My greens are only cold

because they're waiting for these filet mignons.

So it's very frustrating because I'm also sautéing mushrooms

and making sure our sauce is warm.

In the middle so we can both work!

Lack of communication is causing a problem.

- We're not gonna blame you when it comes down to it. - Greens and mushrooms!

- Come on, guys, push! - Mushrooms are on. Mushrooms are on.

- Energy now, yeah? - Almost there!

- We do need greens. - Make sure those are ready to go.

- The Red Team is total chaos. - Our team is not cohesive.

We're not communicating. Zach and Michelle need to get the team back on their feet

because this is literally going off the tracks right now.

How long for the next six now, Zach?

Uh, should be ready to go real fast, Chef.

- Maybe like a minute or two. - Bring it together. Let's go!

- All right. - Pick up.

We need to work together. Go, go, go, go.

- Here you go. Thank you. - Let's go, Blue Team.

- Keep it up, guys! - Hey, I'm missing carrots, guys.

One carrot down! Y'all can't count?

We got to go. Food's getting cold.

- Service, please. - Let's go! Ready for service!

Ready for service.

Diners, diners, now you're on to the entrées.

So we have from the Red Team, filets.

From the Blue Team, the pan seared duck.

Is everything cooked properly to your liking?

- Yes. - The duck is rendered properly with a crispy skin?

- Perfect. - Not crispy.

If you preferred the filet of the red team, please raise your hand.

So it's a draw here. Three to three.

How are we looking on duck, guys?

We're good. One has two minutes, one has four.

- Have a look. Just touch them. - Hot pan, hot pan!

They're rare. Look. Okay, that's uncooked, okay?

Jesse, touch that. That's raw there, okay?

So he's got to get some heat in that pan, okay?

Too many people cook the duck, it's gonna get, okay?

We put Adam next to Aivan on the duck.

And there's a few moments where we notice

that there's a couple undercooked ones, and the skin's not crispy.

But we're still confident of Aivan and Adam.

Cooking 59 duck, all medium rare, all crispy skin,

this is gonna be the toughest task in the competition so far.

Not too raw. Look at that. It's rare. That's rare. Cook it more. Cook it more.

Let's go, Red Team.

Sauce goes on last, guys. Let's go.

- Nicely cook those steaks. - Yes, Chef.

We're getting better at this system here.

The steaks are finally coming together for us,

and we can feel things starting to turn around now.

Pick up, please.

You got it, guys! Keep it up!

Some of these are overcooking. Don't overcook your duck.

Good afternoon, folks. I hope you enjoyed that fantastic train ride.

Everything okay with the cook on the meats?

Yeah. The duck, it's cooked beautifully.

- Fabulous. - The combination of flavors and the sweetness,

we've all really enjoyed that.

And the Red Team filet,

are they all cooked perfectly medium rare?

- Mine is. Mine's perfect. - Yes.

- Very nice. - Well-seasoned.

Okay, if you enjoyed the duck of the Blue Team more, raise your hand, please.

Two ducks. And if you enjoyed the filet mignon?

Okay, four for Red and two for the Blue duck.

Thank you very much. Enjoy the rest of your meal.

- Thank you! - Okay, folks. Hello, everyone.

Is everything cooked properly? Everything to your liking?

I just feel that the Blue Team's duck is a little overdone.

Overcooked. It's supposed to be medium rare.

- Yeah. - Okay, let me take that back.

- I apologize. I'll have them do it again. - Thank you.

- Adam. Get those ducks uniform. - Yes, Chef?

Remember, large together, medium together,

- small ones together, yes? - Yes, Chef.

All right, guys, we got an overcooked duck.

- Blue Team. - Yes, Chef?

One more duck on the fly, please.

It's not medium rare. That's medium well, yes?

- Guys, come on. - Oh, my God.

This is a disaster right now.

I'm now questioning if it was right decision

to put a second person on duck.

- This is embarrassing. - If we can't get the duck right,

this could be the downfall of our team,

and we could be in the pressure test.

Ducks, how long, please, Adam?

Chef, I don't know. I'm just warming them up.

Come on, guys. This is basic.

For sake.

Ducks, how long, please, Adam?

Chef, I don't know. I'm just warming them up.

For sake.

Are the rest of these gonna be overcooked like that one?

Unfortunately, yes. All these ducks are overcooked.

Can we... feel this. Feel that duck.

- Does that duck feel like the other ducks? - It's a little over.

These three are good. That is not.

- This one's good. That one is not. - Yeah.

I think they're overcooking.

I said make sure you're not overcooking duck.

Adam, you're not feeling correctly.

I want you to take your finger, and I want you to push in.

You see that right there? You feel that? That's raw.

- Okay. - Got a lot to lose.

Nobody wants to be in the pressure test.

Cook hard now, and then you can relax later.

Okay, here we are. We've recooked the duck breast for you.

- Please let me know if it's okay. - Thanks.

- That's better. - Better?

- But not perfect. - Yeah, it's still not great.

- Enjoy. - Thank you.

- Mash, please. - How we doing on the potatoes?

- What's going on? - Just pick up.

The potatoes, I'm warming those up.

- These are cold, so... - Warm them up, warm them up.

- All right. - Warm them up.

Where is the mashed potato, please?

- Come on, Red Team! - Got it.

- Plate the mash. - Down.

- Oh, my God. - Cait, start right here.

- Are you happy with that? - No, I'm not.

Red Team, all of you, come here. Let's go!

Just taste that. We can make better mash.

Watery, lumpy, bland.

This is a fricking train wreck!

Let's get it together a little bit. Let's go!

We can make better mash than that.

So we're in trouble.

It's just not looking good, and we're realizing

that we've maybe spent too much time babying the steaks,

and we haven't been paying enough attention to the sides.

Julio, go there and help him.

I'm gonna get the rest of this. Here.

Ladies and gentlemen, wow, the empty plate club here.

I guess you enjoyed everything.

Who liked the filet mignon of the Red Team better?

- It was just superb. - It was very good steak.

But the duck? Beautifully cooked.

- Good afternoon, ladies and gentlemen. - Hello.

Does anyone have any preferences on how their meat is cooked? Is everything seared properly?

- The crust on them was just right. Just great. - Crust is so good.

- Who preferred the beef of the Red Team? - I did.

Who preferred the duck of the Blue Team?

Okay, enjoy the rest of your meals.

- I'll take those duck, please. - Okay.

- One minute. - Let me know when those are ready, okay?

- It's gorgeous. Gorgeous. - Yep.

- Good job, Blue Team. - That last one that just came out looked really good.

- Make sure all look like that. - Beautiful. Yes.

Perfect. Thank you, Chef.

Beautiful. Ready for pickup.

Everything's hot? Ready to go for the next one?

- Yes. - All right.

Diners, please may I have your attention for one second?

Once you've finished eating, on your table you have some train tickets.

Please tell me which team's dishes you preferred,

and I will punch their way to victory, okay?

Okay, here I come to collect your tickets.

Hello! Time to collect the tickets and your votes.

- Blue Team or Red Team? - Red Team, thank you.

Red Team for you. Thank you, sir.

- Blue Team or Red Team for you? - Blue.

Blue Team. Thank you very much.

Red Team, last table, let's go! Make it count. Let's go!

- This is not enough. - Yeah, I know, I know.

- We gotta be faster! - Move along.

Next plate's going down. Let's go!

- Take the duck, please. I'll take the duck. - Watch out. Thank you.

This gonna be the best duck you put out all day, right here.

I'll take that. Service, please.

- Okay. Okay, that's it. - All right. Good job, guys.

Hey, all right! We're done, guys. Hey, good job!

Hey, let's go, Team Blue!

Red Team, last one going now. Let's go.

- All right, how's the steak? - Almost there.

- Oh, my God. Is that it? - I've got a little bit more in here.

Now we're scraping the barrel. Mashed potatoes.

Let's go. Service, please. Red Team, clear down.

- Yes, Chef. - Yes, Chef.

I chose to vote for the Red Team.

The protein was just cooked much better,

and I think that really made the difference for the vote.

The appetizer at the beginning, the tuna,

which was the Blue dish, was absolutely fantastic

and my favorite, as was the duck.

So I would say clear winner with the Blue.

I'm gonna have to say the Red Team's got my vote today.

I liked the crab. I liked the steak.

I really love the Red Team appetizer.

But the Blue Team dinner is so much fricking better.

- Like, it's cooked great. - Red Team or Blue Team?

- I'll go Blue. - You're going to go blue.

- Thank you very much. - Thank you.

- Red Team or Blue Team? - Blue Team.

Blue Team for the duck even though you sent it back.

- They redeemed themselves. - They redeemed themselves.

I love when that happens.

Not feeling great about the duck

because we weren't getting it out correctly.

But in hindsight, we had too many cooks in the kitchen.

And as captains, if we led our team to a pressure test,

- we would feel absolutely terrible about it. - Yeah.

But I'm hoping that we put out some better plates than the Red Team.

Good job, Tina.

The Blue Team's dish with the duck was a bit tough. The filet was very nice.

I would definitely vote for Red just for the execution of the dish overall.

Thank you very much, sir.

I think, you know, it was an unfortunate anomaly with the greens.

- And that's okay. - Granted, it happened. We just got to own it.

- Red Team on... "Go, Red," on three. - Just stay positive, guys.

- One, two, three. - Go, Red!

Initially, we were worried about the steaks.

We thought that's what this was hinging on.

But it was just as crucial for us to pay attention

to the potatoes and the sides.

We're the team captains,

so I will feel devastated if we're in the pressure test.

I'll definitely feel like I led my team astray.

Right now, it's all up to the VIP diners out there to decide our fate.

Thank you so much for being here today.

We trust that you had an exceptional lunch.

Now, we would like to introduce you to the amazing cooks.

Ladies and gentlemen, give it up, please,

for the Red Team and the Blue Team.

- Whoo! - Go, Red!

I feel like we did a really good job.

I feel like we were really bumpy with obstacles

in the beginning of this.

- But we got through them. - We pulled through.

I will probably want to crawl in a hole if we lose,

because I don't want to go into another pressure test.

I would be mortified.

Right, Red Team, Blue Team, well done.

What an extraordinary lunch.

As team captains, we knew that this was gonna be challenging,

but we just had no idea how challenging it was going to be.

We found a groove towards the end,

but the beginning was too chaotic.

We are not feeling great at the moment,

and we're just hoping that the diners think our dishes are better.

Now, each team today prepared a delicious amuse-bouche

and an incredible entrée.

Right now, you've just all voted

on which team's incredible dishes

you liked and enjoyed the best.

The winning team of today's challenge,

that team will be safe from elimination.

The losing team today will have to compete

in that dreaded pressure test back in the MasterChef kitchen.

Our guests have voted,

and the winners of today's challenge,

congratulations goes to the...

The Blue Team!

Our team absolutely crushed it.

- Our team absolutely crushed it. - We couldn't be more

- proud of 'em. - Yes.

I think after today,

we have proven we are the duo to beat.

Two top three finishes.

Captains of the team today and win.

- Yep. - We got to look out

for those targets on our back

for the next couple of challenges.

But not the next one, because we're not

- in the pressure test. - Captains,

Jesse and Jessica, congratulations.

- Really well done. - I have to say,

what we heard on the train

and from the diners for the Blue Team,

it's just a lot of compliments on your style and finesse.

- Thank you, Joe. - Which means, Red Team, sadly, all of you

are going to be facing the dreaded pressure test.

Now, next time we see you inside the MasterChef kitchen, it could be your last.

We're really disappointed because we were trying to lead today,

and I think we did a decent job of that.

But should we have spent less time worrying about the steak

and more time looking at everything going on? There's a lot of questions.

Is it that something went wrong in the train that we didn't see?

- I don't know. - Blue Team, congratulations.

Ladies and gentlemen, have a safe trip home.

Thank you once again, and God bless.

- Thank you. - Thank you, Chef.

We wanted to show people that we are a force

to be reckoned with, and we failed.

Sorry, guys.

And now we're facing a pressure test,

so we just need to make sure that

that duo going home in the pressure test is not us.

Blue!

Next time, in a "MasterChef" first,

it's a pressure test auction...

We're going to auction off all of these ingredients

with added stakes.

You are bidding with time.

Let's start the bidding at 15 minutes!

- Sold! - But one wrong move could be costly.

You are down to just 20 minutes to cook your dish.

- Oh! - My God!

- That's expensive salmon. - I love this challenge.

It's such a risk to try to cook pasta.

- No way they'll get done. - No, you got it right...

- Where is it? - I'm worried about there not being enough time.

They put those sweet potatoes in too late.

I have a blowtorch.

- Timothy, Athena, go! - They're running out of time.

Are you regretting your choices from before?

Might be our biggest mistake.

That risotto is gonna be right to the wire.

- It's still bitty. It's still undercooked. - Yes, Chef.

Could be the end for us.