Original subtitles

- ( Cheering ) - Yeah!

Hello, hello.

Farhan: I'm so excited to be in the top 24 home cooks in America.

I could be sitting in the dentist chair right now

operating on somebody, but instead I get to cook

for Gordon, Aarón, and Joe,

some of the most renowned food experts

that the world's ever seen.

- Welcome! - Let's go, Chef!

Stephanie: I cannot believe that I'm here.

This is the most magnificent

kitchen that I've ever seen in my life.

Every appliance that you need,

the pantry's fully stocked,

every detail is impeccable.

And seeing "MasterChef" across the line is, like,

- it's incredible. - Yes!

Whoo!

I am just so, so excited.

You have to pinch me, because Gordon Ramsay has chosen me...

Yes!

...to be worthy of the pin on my apron.

To represent him and his name? That's big shoes to fill.

So, I have to bring it every single week.

Welcome to the most famous kitchen in America.

Thousands tried to make it where you're standing,

but you are the talented 24 that made it.

One of us gave each of you an apron.

It's on you to prove

which judge identified America's next MasterChef.

And with that title comes some incredible prizes.

Not only will you be crowned best of the best,

you will win a cool quarter of a million dollars.

Amazing.

Joe: And the greatest prize

any home cook can hold in their hands,

The MasterChef trophy.

The talented eight individuals that I gave an apron to,

I'll be mentoring all the way to the finale.

Do me proud.

If I gave you an apron, you got the heart

and you got the passion to go all the way,

and you also have me as your mentor.

If I gave you an apron, you're being mentored

by one of the world's most successful

and prolific restaurateurs.

I expect at least two of you to make the finale.

You guys are currently standing in the most amazing

kitchen in all of America.

You'll have access to the finest ingredients

you could ever dream of,

and the best equipment anywhere around.

We've set you up for success.

The best stoves, the best ovens, the best equipment--

Viking, they are incredible,

so there is no room for any excuses.

- All: Yes, Chef. - Right.

It's time for your very first mystery box challenge.

On the count of three, lift your boxes.

- Oh, my God! - One, two,

three, lift!

- ( Woman groans ) - ( man sighs )

- Cheese! - Cherry.

- T-bone. - Everybody's thing is different?

Interesting.

Gordon: Now, you all have an ingredient

that is native from your home state.

An ingredient that screams where you're from.

- Perfect. - We wanna see you turn

that incredible ingredient in front of you

into a dish you, your family,

and your hometown can be really proud of.

Yes.

The person with the very best dish

of this mystery box challenge,

will get a huge advantage

in the upcoming elimination challenge,

which, believe me, is gonna be very difficult.

You'll have just one hour to make us one incredible dish

that shows us that you belong in those aprons.

Your one hour starts...

now!

- Let's go, guys. Come on. - Out of my way!

Thank God I wasn't wearing heels.

Showtime, showtime, showtime!

Blood oranges.

Five-second rule. It doesn't apply.

I'm all orange because I'm Florida,

the orange state.

Shrimp, squid.

Being in Miami, there's all these Latin communities

battling over whose ceviche is the best.

And I think, "Okay, I'm gonna do a ceviche."

I'm gonna use a lot of seafood,

and I'm gonna make sure that the orange

really wraps around the proteins.

Excuse me, excuse me, excuse me,

- excuse me, excuse me. - Where is chicken stock?

Since I'm from China, I got pork belly.

So I'm making a braised pork belly,

cauliflower purée, and caramelized beets.

- Gordon: Okay, let's go! - I cooked this dish in China,

like, at least three times a week.

Watch the step.

- Let's go, let's go. - I got this.

Go sexy or go home.

- Let's go, people! - Wow, this is it.

For me personally, one of the most exciting nights of the year

because it's our first MasterChef mystery box challenge,

and it sets the tone.

Here we go.

We've given them each one ingredient

that represents their home state.

I'm sorry.

What are we looking for in those ingredients?

So, first of all, to pay them respect, Joe.

More importantly, give us a little modern twist on what you grew up with.

- Let's go, Texas. - Aarón: I'm looking for big, bold flavors,

and something that's a window into each one of these home cooks' personal style.

If I mess up this dish,

I'm not gonna get welcomed back to Texas.

You have to be able to be versatile,

take an ingredient that's thrown at you

and execute excellent food

using an ingredient you might not have chosen yourself.

Let me not cut myself.

( Groans )

Get it, baby.

I'm from Los Angeles, California,

and I got beautiful California spot prawns.

And even though, I'm from California,

I am making a New Orleans style barbecue shrimp.

It's a family recipe.

My grandpa, he came here from Greece,

and they settled in Louisiana.

And I can't wait for the judges to taste this.

I am from Houston, Texas,

and today I got a Texas T-bone.

I feel like I'm in my zone.

I gotta bring everything I've got.

I am not letting go of that Gordon Ramsay pin.

I'm from Michigan.

Michigan is known for their cherry,

so I'm gonna make cherry stuffed French toast,

with cherry cream cheese, with a cherry reduction glaze,

and chocolate covered bacon.

Growing up as a kid, my dad would always make big spread.

My favorite was the stuffed French toast,

so this is a tribute to him.

- Farhan. What are those initials on your apron? - Yes?

- They're your name, Aarón Sánchez. - All right, so explain to me

the ingredient that you have there that you're celebrating.

I'm from Chicago, Illinois.

So we have walleye, a beautiful white fish.

- And so my plan is to crush in some spices. - Mm-hmm.

And I'm gonna do sort of my mom's home-style potatoes.

So it's using turmeric, paprika, and mustard seeds.

And for the sauce, I'm making coconut moilee.

So it's a Southern Indian coconut based curry.

Something that my mom makes me every time I'm home from dental school,

and it really speaks back to me.

A lot of pride involved, right?

- Yes, Chef. - I like to hear that. Good luck, Farhan.

- Okay, stick with it. - Thank you, sir.

28 minutes remaining.

- Right, Stephanie. - Yes, Chef.

Remind us again where you're from.

I am from Cherry Hill, New Jersey.

Now the ingredients that screams New Jersey, what are they?

Yes, the lovely Jersey tomato.

- What are you doing? - So I'm doing a tomato frittata.

Gonna do a little bit of basil, goat cheese, shallots, some garlic,

red bell pepper, a little bit of jalapeño for heat.

Nice and spicy, kinda like me.

I had eight aprons to give out,

- and you were one of them. - Yes.

So if you're gonna give me a frittata on week one,

I need it to be the best frittata ever.

- I got you, Chef. - Good luck.

Guys, just over 25 minutes left.

Perfect.

- Hey, Matt. All right. - Joe, how's it going?

- Team J.B. How you doing, brother? - I'm doing all right.

What ingredient did you get from your home state?

I'm from Iowa, so I got corn.

- What's the dish? - I'm gonna do a sweet corn purée.

This is a succotash with some corn in it.

I'm gonna do chicken with skin on.

And then I also have some pan-roasted carrots,

and there's actually crispy chicken skin.

This is chicken skin?

- That's the chicken skin, yeah. - That's a nice idea.

- It's a little greasy. - It's a little greasy.

- Good luck, Matt. - Thank you, Joe.

Beautiful!

Let's work some magic.

- Juni, what's shaking? - Hello!

So, you're representing where? Remind me.

I am from Raleigh, North Carolina,

and I got sweet potatoes.

Give us a little insight into your dish.

In North Carolina, me and my friends, we go out

and we have brunch, you know, all the time.

So, I'm gonna be making a sweet potato biscuit,

and I'm gonna add my Mexican flair to it

by doing chorizo and a jalapeño hollandaise.

And I'm also gonna be doing a sweet potato mash.

I think that's a beautiful thing.

I think it's gonna tell a nice story.

Best of luck. Don't let me down.

- I won't. - I'm counting on you. You're one of my stars.

- All right? - All right. I'ma keep shining bright.

Yes, get it, girl. Get it.

Oh, this cheese tastes really, really good.

- Ashley. - Yeah, Chef.

Remind us about the ingredient

that you had under your mystery box.

I had some beautiful Florida oranges.

So, I'm taking it with a little Cuban vibe today.

- Okay, good. - So I'm doing a pork tenderloin

with fresh mojo, with a spicy orange mustard here.

- Good. - And there's gonna be some chopped up bacon

that goes into that.

- Careful, Chef. Careful, Chef. - ( bleep )

Make some fire.

- You just singed my hair. - Oh, I'm sorry.

It cost a fortune.

Emily. Tell me the dish.

I'm from Wisconsin. Cheddar cheese.

- I mean, it's in everything. - Cheddar cheese, fantastic.

We're doing a baked mac and cheese,

- using a little bit of Gruyére and cheddar. - Wow.

Broccoli stems, which is my favorite part of the broccoli,

- crispy skin chicken thighs. - I have to tell you something.

This is one of the most beautiful chicken thighs I've ever seen.

- Thank you. - Just between me and you, come here,

are you the smartest cook in here?

I think I come with the most wide breadth of knowledge.

- The smartest contestant with my apron... - Mm-hmm.

- Smartest judge. - ...Coached by the smartest judge.

We got this thing won.

- Good luck. - Absolutely. Thank you, sir.

Last six minutes. Here we go.

- ( Grunts ) - Oh, my God, it's perfect.

- Thank you! - Wow. Fascinating.

I mean, some incredible sounding dishes.

Emily and Ashley looking very strong.

Have to do a little bit more crème fraîche.

Yet I'm really concerned with Stephanie.

She's doing a frittata.

She's doing an omelet in the mystery box?

- I can make that in five minutes. - Sal, how you doing?

Um, I'm feeling good about my flavors.

I'm a little bit concerned about Sal.

He was given the Santa Barbara spot prawn,

and he's making a New Orleans dish.

Aarón: Yeah, it sounds really confused and scattered.

90 seconds remaining. Come on.

Joe: You should definitely be getting the food on the plate.

Got it.

We wanna taste your states on those plates, guys. Come on.

Last minute. Come on.

Aarón: Taste, taste, taste. Let's go.

Get a beautiful portion out there. Let's go.

Chefs: Ten, nine, eight, seven, six,

five, four, three, two, one.

- Gordon: And stop! - Joe: And stop!

- Hands in the air. - ( cheering )

Joe, Aarón, and myself watched you all very carefully

across that mystery box challenge.

Some of you really impressed us.

Each judge will bring up one of the talented cooks

that they gave an apron to.

Joe: The first dish tonight is from a home cook

that I personally put into this competition.

They made comfort food with old style flavors.

Please step forward...

Emily. Bring it up.

Wisconsin is in the house. I mean, I think being

in the top three in the first challenge,

is definitely putting me up there

as someone that is a major competitor.

And I think everyone should definitely watch out.

Okay, Emily.

So, you're from?

- Wisconsin. - Wisconsin.

And your ingredient was?

It was cheddar cheese.

You're kind of a Cheesehead, aren't you?

I am a Cheesehead to the max.

- Packer backer. - Packer backer.

All right, what's the dish?

So we have a broccoli cheddar Mac and Cheese,

topped with crispy chicken thigh.

We have a little Gremolata bread crumb on top,

crispy broccoli tops,

and then a white wine cheddar sauce on the side.

Mac and cheese, you made cheddar.

Did you put any other kind of cheese in there?

Gruyére.

I have to say, Gruyére and cheddar,

two great cheeses of the world put together.

And you can really taste that, because they do work well with each other.

But what's really impressive here is that everything is cooked.

Like, this chicken thigh is about as textbook as you can get.

Moist in the middle, crispy on the outside.

I think you're a smart cook. This is a smart dish.

- Very, very impressed. Thank you. - Thank you.

Miss Emily, do you feel that

out of your fellow competitors here,

you're more informed food-wise

- by virtue of what you do? - Yes.

Food is my life. So, food anthropology--

Now I work on the research side of the food service industry.

What you did here that's so expert

is the idea of cooking down that broccoli in such a way

that it gives you that beautiful, almost sulfuric

taste to it, which is great.

The cook on the chicken is expert.

I think maybe cut that chicken in such a way

that it's a little bit better incorporated.

Cut chicken's gonna run out before the pasta does.

- Yeah. Mm-hmm. - You know what I mean?

I hate to say this and give Joe any kind of credit,

but he definitely saw something in you right away,

and it's evident in the overall execution of this dish.

- Well done. - Thank you, Chef.

Chicken's amazing. I mean, that's how we cook chicken

in the restaurant. It's to that standard.

I love what you did with the presentation.

It's like it's out of a gastropub.

Wow.

Very cool, very hip, very modern.

This dish is a 90-minute dish

and you've made it in 60 minutes.

So, you've really thought about it properly.

When you think like that in this competition,

you're gonna go far. Great job.

- Thank you, Chef. - Thank you.

So the second dish that we would like to dive deeper into,

a dish created by a home cook

that I brought into this kitchen.

Tonight, they showcased an impressive display

of culinary technique.

Please step forward...

Farhan.

( Cheering )

I'm on cloud nine. Wow!

The top three out of 24 people.

It's incredible.

I think it shows the other competitors

that, hey, I'm not just a dental student.

I'm a serious chef,

and I know what I'm doing in the kitchen.

All right, so, Farhan, you're representing Illinois.

Talk to me about your dish.

Farhan: So I had some fantastic walleye.

So I made my own little spice blend using the long peppercorns.

Crusted the fish, pan-seared it,

and then it's my mom's home-style potatoes,

and then the bottom's a coconut moilee sauce.

And the spice rub I created myself.

It has a lot of fennel, mustard seed, cumin, coriander.

That's what I really wanted to shine through.

I gotta say, you did such an unbelievable job

getting a crispy skin outside of that fish.

By seasoning it with such a generous hand,

you were able to blossom all those spices.

They became alive.

You allowed them to be harmonious,

but not overpower a very delicate fish.

That's the genius of this dish for me, personally.

The potatoes are great. They're kinda cooked down.

They're a little rustic in nature.

I think the sauce is very pungent and very strong.

I mean, you could've toned down the amount of it.

- Yes. - Allowed it to be a little more brothy.

But overall, I think all the components

are strictly you, strictly unique.

And that's why I gave you an apron.

Thank you, Chef. It's an honor.

Why so much spice?

I find comfort in spices.

So I use spices as my paint colors

- and the plate is my canvas. - Fish, stunning.

You know, it's got that heat. It's moist. It's crispy.

The sauce, delicious.

And I love those potatoes.

It could be a little bit crispier.

You know, if you want that sort of texture.

But here's the thing,

you've got such control over your cooking,

but also you've got that level of finesse as well.

You know your spice. You are an original spice boy.

- Brilliant. Well done. - Thank you.

Gordon: Wow, what a start.

The third and final dish we'd like to taste

is from the home cook that I gave an apron to.

This dish had a lot of flair, great harmony.

Taylor: I'm looking at my dish, and I know it tastes amazing.

I want this so bad.

Please step forward...

Please say my name, please say my name.

The third and final dish we'd like to taste

from tonight's mystery box challenge

is from the home cook that I gave an apron to.

This dish had a lot of flare, great harmony.

Please step forward...

Ashley. Thank you.

Taylor: I'm happy for Ashley,

but I'm disappointed I'm not in the top three.

I just really wanted to impress Gordon.

So, I have to step it up moving forward.

Ashley, describe the dish, please.

So, I got those beautiful Florida oranges.

And the dish is a mojo pork tenderloin,

which is a herb, garlic, and citrus marinade

with mashed sweet plantain,

and the sauce is orange juice, yellow mustard,

dry mustard, and orange blossom honey.

Mm-hmm. And then the mash?

So, those are sweet plantains

that I've mashed with some crème fraîche, bacon,

some parsley, orange juice, and orange zest.

Wow. Delicious.

The pork tenderloin's amazing.

I love the sear. I love the way you sliced it.

The glaze of the oranges, it's just delicious.

Pork and orange, it goes hand and glove,

and so it's a lovely combination.

But it's more than the glaze,

'cause it's got that spice, it's got the heat.

- It packs a punch. - Thank you, Chef.

When you start to shine this early on in the competition,

not only does it send a strong message

to everybody standing behind you,

but for me it confirms

that I was 100% correct handing you that apron.

- Thank you so much. - Thank you. Amazing.

Joe:Great technique on the sauce.

The pork loin is perfectly cooked.

The colors are appealing.

If I came to your house for a dinner party

and you gave me a plate of food like this, I would be happy.

But if I went to a restaurant in Miami

and was paying $100 for dinner,

I would probably expect a little bit more.

So, I think, Ashley, your evolution is gonna

be seeing how you can evolve the plate

and make them a little bit more "restauranty," if you will.

- Okay. - Because it's "MasterChef."

- Yes. - Not MasterHomeCook.

- Correct. Yes, Chef. - Got it?

- Good job. - Thank you.

- ( Whispering ) Congratulations. - You, too. Thank you.

Gordon: Three great dishes.

Emily's dish was really impressive.

Good, but just...

Aarón: I like Ashley's.

Ashley, you know, the oranges-- I mean, they stuck out.

Ashley's plate was too sweet for me.

- Emily and Farhan for me. - Yeah.

Gordon: And Farhan, a little bit too spicy.

That's true.

Three incredible, sophisticated dishes

that really shone beautifully,

but there can only be one winner.

Tonight's winner-- Congratulations goes to

the dish that was cooked by...

Ashley, congratulations.

- Aah! Oh, my God! - Congratulations.

Gordon: You're safe from elimination.

- Congratulations. - Thank you.

Now, take your well-earned place up on the balcony.

- ( Squeals ) - Off you go.

Ashley: I wanted to make Gordon proud,

and winning this first challenge validates

the pin on my apron.

Please return to your stations.

With me as a mentee,

I'm gonna be high risk, high reward every single time.

Each one of you were given an apron by one of us three.

We handed out those aprons,

'cause we believe in your ability,

your passion, and your potential.

And tonight, three of you let us down.

Each judge now has to identify

just one home cook that we gave an apron to

to go into a three-way battle for survival.

The home cook that I gave an apron to let me down tonight

because you didn't use your time wisely.

Sid.

The home cook that I felt let me down--

This dish was overly sweet, the plating was a mess.

That home cook is...

Alecia.

The home cook that I gave an apron to

put so much grease on the plate that it was inedible.

The home cook that will be cooking again tonight is...

Sal.

What can I say?

Really let me down.

Gordon: Sid, Alecia, Sal,

all three of you come up to the front.

Everybody else, head up to the balcony.

Alecia: I am disappointed

'cause I played it safe with the French toast.

I've always been a fighter and I feel I kind of

let my family down.

I'm definitely going to step it up

and just show Chef Aarón

I deserve this apron and I'm going to make him proud.

Gordon: For survival tonight,

I want all three of you to make your version

of this classic all-American dish,

a dish that America was built on.

Tonight, I'll show you

how I make steak and mashed potatoes.

Steak and potatoes may seem simple,

but they are surprisingly difficult to get right.

Make a mistake tonight,

and it is a giant disappointment.

But before I show two of you the door,

I'll give you an insight to how I perfect mine.

We season both sides,

every ounce of that steak.

Pan on, piping hot.

Tablespoon of oil in.

Roll it around.

A couple of cloves of garlic, fresh thyme.

You want great sear on the steak?

90 seconds each side.

Once we got a great sear, we go in with the butter.

Tilt the back of the pan so it cooks that line of fat,

and baste.

Out she comes.

And then from there, we let that sit.

And now we're gonna start the sauce.

Touch of butter in there. Put those shallots in there.

From there, deglaze-- A touch of cognac.

From there, add beautiful beef stock,

a tablespoon of demi, a little hint of cream.

That will thicken it up. Now, mashed potatoes.

Make sure that once you cook the potatoes, you steam them.

You start mashing.

Now I'm gonna start working in my cream and my butter.

Finish off with some fresh chives,

and you've got the most amazing, beautiful mashed potatoes.

And in my house here in America,

that's exactly how we perfect steak and mash.

Now, tonight, it's not three cook and one goes home.

Three will cook and only one will be safe.

I was this close to the elimination challenge,

and knowing that two of the three cooks are going home,

odds are definitely not good.

Thank goodness I'm not down there.

I'm glad I'm not you right now.

Tonight, it's not three cook and one goes home.

Three will cook and only one will be safe.

Aarón: Sal, Alecia, Sid, we want you to make your version,

a steak and mash that can keep you in the competition.

Joe: Now, for two of you,

this is your last 30 minutes in the MasterChef kitchen.

- Got it? - Yes, Joe.

Your 30 minutes starts...

...now.

( Cheering )

Alecia: Back home in Michigan,

I cook steak and mash for my husband

- at least once a week. - Cheese, cheese, cheese.

So I definitely feel like I'm going to nail this

and prove to the judges that this girl

can cook her ass off.

I definitely think I have an advantage

because I grew up cooking steaks

out over an open fire out on our ranch.

So, I know I got this in the bag.

Let's go, guys!

( Cheering )

All right, so, Gordon, what needs to happen

in these 30 minutes in order for them to be successful?

Gordon: Tonight I want their version of steak of mash,

but, you know, evolve it.

In the simplicity of this challenge,

you have three of the most difficult "MasterChef" problems.

Wrong wine in the sauce, undercooked potatoes,

and temperature on meat.

The pressure's immense tonight.

There's only one person staying, so the pressure is really on.

My heart is pounding. It's like an adrenaline rush.

It's something like I've never done before.

I've jumped out of planes and had less of a rush.

- Let's go, Alecia! - Come on.

I ain't giving up, guys.

I wanna be here so bad.

I'm in it to win it, no matter what,

and nothing's gonna stop me,

because I'm the next MasterChef.

Sorry, boys, but this girl is here to stay.

Gordon: 21 minutes remaining.

- Here we go, baby. - First thing, start the mash.

And the secret behind a great mash is cut the dice smaller,

so they cook quicker, and then let them steam.

I got it, guys.

Gordon: From there, get that cast-iron pan on,

and get it absolutely piping hot.

Take the steak out, season it beautifully.

Gotta get that steak in.

Gordon, what does a medium-rare look like for you?

Gordon: A great sear, top and bottom, sides as well,

so there's no visible white fat anywhere.

- Woman: Ooh, there we go! - From there, start the sauce.

The sauce can go a million directions.

Cream based, brandy based, mushrooms.

15 minutes remaining.

- Halfway. - Come on, guys. Let's go!

All right, Sal.

I'd hate to lose one of my team members

on this first elimination test.

What are you doing to personalize it?

So I'm gonna do a Parmesan mash.

I'm gonna throw a little bit of butter and cream in there.

I'm gonna make a sauce with a little bit of wine and bourbon.

Wine and bourbon together?

( Squealing )

Uh, you know...

I guess, I'm gonna go with the wine.

Learn and listen. Good luck.

Yes, sir.

Right, Sid.

Give me an insight into your steak and mash. What are you doing?

I'm making steak with a golden Yukon mashed potatoes.

My father would always do his creamed mushrooms and onions.

So the bed for that steak

is gonna be in reference to my dad.

You can do this. I wanna see the Sid I met when I gave you that apron.

- Please. Let's go. - Yes, Chef. Thank you.

Ashley: Keep it up, Sid.

Put some love into that food.

- Alecia, how you doing? - I'm doing perfect, Chef.

So give me a description of your dish.

My husband is definitely a meat and potatoes kinda guy.

He loves steak.

So, right now I'm making a mushroom

and onion glazed steak with a loaded mash,

with heavy cream, butter, chives, bacon,

and made with a lot of love.

Right. So, look, I haven't given up on you at all, okay?

I believe in you. I know you're gonna follow through.

Yeah, I'm ready. Yep.

Don't give up, okay? You're doing great.

- Smells good in here. - Yeah, it smells great.

- Ten minutes remaining. - Ashley: Come on, Alecia.

Alecia's steak is out. Sal as well.

- Sid's steak is out. - Looking good, Sid.

- Yeah, Sid! - Whoo!

- ( Applause ) - Way to go, Sid.

Oh, Sid's flaming up some brandy.

All right, Sid. This is what?

That is hot.

What is it, though? You falling asleep here?

No, I'm not falling asleep.

No, you're not falling asleep.

That is gonna be my sauce.

- That's your sauce? - Yes.

You want it that syrupy?

Uh, I'll thin it down a little bit.

Sid, do you have the stamina to do this? Are you tired?

Yes, sir, I do. Uh...

- All right, Sid, good luck. - Thank you, Joe.

Coarse salt.

Wow. Fascinating.

So, I'm a little bit concerned about Sid.

Okay, so...

So Sid has made, like, a cognac sauce,

but he over-reduced it.

It's like syrup at this point,

so kind of going against

everything that you demonstrated.

- Potato masher. - Sid looks flustered.

Potato masher?

Sid's running a little bit behind.

Sid is just kind of discombobulated.

He's running to the pantry and grabbing different things.

Where is the potato masher?

It's not looking good for Sid.

I cannot find a potato masher

- for the life of me. - Oh, my God.

- ( Sighs ) Oh, dear. - ( mumbling ) Salt.

Narrator: Don't miss Camp MasterChef.

( mumbling ) Salt.

Joe: So, I'm a little bit concerned about Sid.

- Sid looks flustered. - Potato masher?

Sid's running a little bit behind.

( Groaning ) Come on.

Poor Sid.

He is a little frazzled.

Where is the potato masher?

Get it together or you're going home.

I cannot find a potato masher for the life of me.

- Oh, my God. - Oh, dear.

There it is.

Oh, dear.

Last three minutes.

That's still plenty time to finish off, guys.

Fresh chives, fresh parsley,

make sure that mash is not too wet.

- Beautiful. - Alecia right now is in front of both the guys.

Yep. Absolutely. She has a fighting spirit right now.

You can see she's animated, she's moving quickly.

Gordon: Sal, unfortunately, made a stupid mistake.

- Great job, you guys. Let's go. - Didn't flambé that sauce.

Finish strong, finish strong. Come on.

Last minute to go.

- Aarón: You got it, Sid. - It looks so tasty.

Gordon: Start thinking about your plating.

- Taste everything. - Joe: We're looking for

a classic American steak and potato dish,

one you would serve to your family at home.

Chefs: Ten, nine, eight, seven, six,

five, four, three, two, one.

- And stop! - ( cheers and applause )

- Yes! - Flavor, flavor, flavor.

All three of you, well done.

Very carefully bring your dishes down to the front, please.

- Let's go. - Alecia: I'm so happy with my dish.

I know I perfectly nailed the sear on my steak.

But, please, baby Jesus, let it be medium rare.

Two people are going home.

I have no room for error.

All right, Sal, first thing's first.

You are wearing my pin.

I'm not here to save you, or anyone for that matter.

All decisions will be informed

by the opinion of the three judges together, okay?

- Is that clear? Okay. - Yes, sir.

What's the dish?

Sal: I made a pan-seared steak,

with a red wine reduction sauce

and some Parmesan cheese mashed potatoes.

Mmm.

You caramelized the steak well.

Too bad you cooked it a perfect medium

instead of a perfect medium-rare.

The sauce, for me, is too thick.

You're definitely missing some technique on the potatoes.

The flavor of Parmesan is good. That's a plus.

But when it starts to taste like-- Like glue, that consistency means

that you let the starch build up in the potato itself too much.

Yes, sir.

- Thank you. - Thank you.

The cook on the steak--

I mean, we're talking a minute from being medium-rare,

so I'm not gonna really take you to task on that.

I'm gonna tell you where this needs a lot of work and improvement.

I don't like the sauce at all.

It's very reduced. It's gelatinous.

It needed to be developed a lot more

by cooking the shallots out,

and it just tastes like it's not developed yet.

It needs to be realized over time,

and it's just hard to overlook that.

- Thank you. - Thank you.

( Whispering ) I don't ever wanna be down there.

Alecia, describe the dish, please.

Alecia: I have a seared steak with a mushroom onion sauce,

with a mashed potato loaded with bacon,

scallions, and salt and pepper,

cream and butter.

Now that's perfect.

( Whispering ) Yes. Thank you.

That is beautifully done.

So, the base of the sauce, what's in there?

I started off with butter, and then garlic, thyme,

mushrooms, onions.

And then I added red wine, a little bit of beef stock,

and at the end, I added cream.

So, steak is delicious.

Really good, indeed.

The color on the steak is beautiful.

However, for me,

visually, a little bit scrappy on the plate.

A little bit loose in terms of the fat.

So, big no-no there.

I wish you'd plated that with some finesse.

It's just a shame you didn't dress it a little bit better.

- Thank you. - Thank you, Chef.

- Alecia. - Chef.

Mmm.

The cook on the steak is spot-on perfect.

I think the potatoes are great,

but the garnish is a little confusing.

I feel like it's one of the basting elements

that you should've omitted

and not put on your presentation.

So, my concern is that sloppiness,

because it can be that make or break.

I wanna make you proud, Chef.

I see so much finesse

in the way that you cooked the steak,

but now I gotta really think about is that enough

to keep you in this competition.

Thank you, Chef.

- Sid. Food photographer. - Yes, sir.

- Yes. - What's the dish?

Sid: This is a sautéed herb crusted steak,

with a beef stock, sautéed onions,

and mushroom sauce,

and a little bit of golden Yukon mashed potatoes.

So, it should be red in the middle.

Kind of the same as hers, nice crust on the outside,

pink with a dead red center.

Correct.

What this steak looks like

could be the difference between you staying here

in this competition or heading home.

Let's see.

Wow.

Sid, what this steak looks like

could be the difference between you staying here

in this competition or heading home.

Let's see. What do we got?

Ooh! Wow.

- Wow. - Another perfectly cooked medium-rare steak.

( Whispering ) That looks really good, yeah.

It's rendered properly,

and you do have a nice crust on it,

but those onions and mushrooms?

You see, these you cooked separately from the pan sauce, right?

And the consequence of that is your sauce is broke.

Your potatoes are a nice try to achieve what Gordon did,

but they lack salt and are lumpy.

So, some pros and cons, Sid.

( Sighs )

( whispering ) I feel so bad for Sid.

Have a little taste of that bit there.

Right. A little taste there.

Sid, one thing that needs--

You know it, I know it.

- Pepper. - Steak's cooked nicely.

It's lacking seasoning.

The sauce is broke. The mash is okay.

But as always, with anyone I give an apron to,

or anyone in this competition, I just want more.

Every time we cook in this kitchen, cook for your life.

- I understand, Chef. - Thank you.

Thank you.

Okay, you three,

please come around to the front.

We each gave one of you an apron.

So this, for us, is a very big decision.

We need a moment.

- A steak and mash are staple. - Yeah.

They should've all nailed it, but they didn't.

Joe: Alecia's dish, the sauce bumbled a little bit.

Yeah, but she really did the best job with the cook on the steak.

Yeah.

Joe: Sal just doesn't listen.

I think there were just so many technical problems

with his sauce and procedures

that it all kind of fell apart in the end.

I mean, we asked for medium-rare.

The other two delivered medium-rare. He didn't.

Aarón: The cook was proper on Sid's steak.

Gordon: It was medium-rare. He got that right.

You could go back to that steak anytime throughout dinner

and it'll still be juicy from top to bottom.

But he forgot the most important thing, the seasoning.

Only one of these home cooks will stay

in the MasterChef kitchen. Tough decision.

Yeah, it's a tough one. Yeah.

Let's do it.

My heart's beating fast.

Bad luck.

Man, tough first night in the MasterChef kitchen.

We're gonna lose two home cooks tonight

that we have given aprons to.

Sal, tell me, do you think you're staying?

- Yes or no? - Yes, Chef.

- Sid, are you staying? - Yes, I am staying, Chef.

Alecia, are you staying?

Yes, Chef. I'm here to stay.

Alecia, you have made mistakes tonight,

but here's one thing you have got right.

You are staying.

Take yourself up into the balcony.

( Cheers and applause )

- Good job, Alecia. - Congrats.

Alecia: This feeling is just amazing.

Like, this takes the cake.

Thank you, Jesus.

I know that my children at the daycare

are shouting for, "Miss Alecia! Miss Alecia!"

And I just know that my family back home will be so proud of me.

This time gone from them is not wasted.

This is all for us.

Sal, Sid, not a good night for you two.

The dishes didn't work in the end. Sorry.

I'm very humbled to be able to make food

for three wonderful judges, and it's been an honor.

I'm gonna continue mastering the way I can cook

to at least absorb what you've taught me here.

Sal, Sid, don't stop cooking.

- Thank you, Chef. - Gentlemen,

can you please leave your aprons at your stations.

One love, fam.

- Love you guys. - Way to go, Sal.

Let's go, guys. Go, Sal, Sid.

It's disappointing me that I didn't go a lot further here.

Just sometimes pressure hits you

and everything breaks down.

But this has inspired me, so I'm not gonna stop.

I'm too young to stop.

- Good night, gents. - Good night.

- Yeah, Sal! - Nice job, Sal.

Sal: I know I'm a great cook,

but I clearly still have things to learn.

So, it stinks to be the first one out.

- Man. - Next time.

But I'm gonna keep going after the dream

to start a supper club,

and this is just one step in my very long journey.

Narrator: Next week...

- Crabs! - ( screaming )

...a Gordon Ramsay master class...

- Oh, my gosh. - Wow.

- Wow. - I have no idea how I'm gonna do this.

...leaves the top 22...

- ( groans ) - Aah!

...shell-shocked.

- And... - This is the reason

I gave you the pin.

...while some home cooks claw their way to the top...

- Ah, there we go. - others...

- Feel like I'm gonna faint. - ...crack under the pressure.

We hate to see people in our own apron

walking out the door.