As Team Beef brings their plates out, Casey -- who is standing almost in the way -- sings out, "Bye guys. Looks beautifuuuul!" Team Beef has no reaction. I think Casey's really beginning to annoy me. Announcing that they did filet mignon, which again starts from right to left, CJ explains he made a beef carpaccio with sherry vinaigrette -- he reduced beef trimmings with oil to make the vinaigrette -- and a phyllo cigar tuile and parsley oil. Sara N. butter-braised her beef and added baby asparagus, carrots, and a white truffle sauce. Weren't they all supposed to use truffles in some way? I thought they said that earlier. Maybe the oil CJ used in his reduction was truffle oil? The most robust of the bunch, Tre's beef finale is seared with black pepper and rosemary and perched on top of a bluefoot chanterelle mushroom risotto cake, surrounded by an aged sherry reduction. I've decided that CJ loves his tuiles as much as Tre loves bluefoot chanterelles. The cheftestants leave. "The…presentation is…beautiful," Padma informs no one in particular. Ted Allen finds something "really delicious." "You like…Tre's…with the risotto cake," Padma says to Barton G., I think. "Number two you could have at Denny's -- it was like roast beef," random Corkmaster sneers. If I were Sara N., I'd take that as a compliment -- Grand Slam Breakfasts are the bomb.