MasterChef ™
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Spice Rubbed Filet Mignon
Protein: Filet Mignon
Judges, talking behind the scenes: "Ricky and Ashley were dealt the filet. And they coated that filet in a spice rub. But if there's one thing a filet mignon doesn't need it's spice. Also, those spices. When they're super fine like that, the last thing you do is coat a protein because they burn instantly."
Presenting to Judges
"Tonight we made a spice rubbed filet mignon with dirty rice, a sweet chambord sauce, and slaw with radishes, mango, and pineapple."
Judges
"So visually, this dish is a series of errors. The filet itself is over seared, and I don't think that creating a spicy component on a filet itself is the way to go. The use of the fruit, the cuts are all wrong. I mean, I can just see a duo really playing out of their league."
"Let's hope you've got the temperature right, so it's medium. What a shame. How long were they in the oven for?"
Ricky: "It was about four minutes. Came out, they were a little under, so I threw it back in for another minute and a half."
"So you can see just how it's sort of gone gray because it's been back in the oven twice, which is the worst thing you can ever do to fillet. Such a shame."
"So tonight, it just didn't come together. You have the sweetness, but it's not balanced well. The sauce, I mean, we already have sweets, so I'm not sure why I need another sweet. Right. Like, it doesn't work here."
"Okay, listen, there's nothing dynamic on this plate. The mango is very strange, and the fillet is just screaming for help. When you have a Rolls Royce cut, it doesn't need rubbing in such ridiculous spice. What a shame."
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