MasterChef ™

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Week:

Age is Just a Number

Gordon Ramsay: "This week we're checking if you've got the skill and the culinary maturity to handle cooking with aged foods. Now we're talking about things like dry aged proteins, black garlic, century eggs. These are some of the most costly and challenging ingredients to work with in the entire world. And we want you to use a minimum of two aged ingredients."

"At the halfway point in the cook tonight, Rebecca will give this ingredient (later revealed to be Stilton Cheese) to an entire generation, to incorporate into their dish. "

What the MasterChef ™ contestants prepared

Steamed Aged Snapper

Steamed Aged Snapper with Aged Kimchi Purée and Miso Broth

Gordon Ramsay: "All right, so the final dish from the baby boomers sadly lacked harmony. Please come forward. Christopher. "

Christopher: "I made a steamed age snapper with aged kimchi puree and then miso broth."

Steamed Aged Snapper

Dry-Aged Ribeye

Dry Aged Ribeye wth Mushroom and Pecorino Gratin, and Brussels Sprouts with Aged Pancetta

Gordon Ramsay: "Okay, the second home cook in the bottom is from Gen X. This cook seemed a little bit stunned by the Stilton. Please come forward. Sunshine."

Sunshine (to the cameras): "I went from one of the best dishes last week to one of the worst this week. If I can have a Star Trek moment just to beam me up, this would be the time. I will be so devastated if this dish sends me home."

Sunshine (to the judges): "I made a dry aged ribeye with a mushroom pecorino gratin, and pan seared brussels sprouts with aged pancetta."

Dry-Aged Ribeye

Aged Salmon and Kimchi Balls

Aged Salmon and Kimchi Balls with Spaghetti and Miso Buttered Asparagus

Gordon Ramsay: "The next dish looked like a dish we'd see on TikTok, but unfortunately, it tasted like one too. Please step forward, Fatima."

Fatima (to the cameras): "It does not feel good being bottom three. And I'm really praying that the judges like my food, because this is something that I've made before, and I personally like it, so I hope that they give it a chance."

Fatima (to the judges): "So I made aged salmon kimchi fish balls with spaghetti and miso buttered asparagus."

Aged Salmon and Kimchi Balls

Dry-Aged New York Strip

Dry Aged New York Strip with Cauliflower and Aged Pecorino Purée and Arugula and Aged Balsamic Vinaigrette Salad

Gordon Ramsay: "Please make your way down. Warren, let's go."

Warren (to the judges): "I made an aged New York strip served on top of a cauliflower puree with aged pecorino cheese and arugula salad covered with aged balsamic vinaigrette."

Dry-Aged New York Strip

Dry-Aged Duck Breast

Dry-Aged Duck Breast with Stilton and Chive Mashed Potatoes, Blueberry and Orange Sauce and Prosciutto Chip

Gordon Ramsay: "This cook didn't even seem fazed by the surprise addition of the Stilton. Please come forward, Kimberly."

Kimberley (to the judges): "I made an aged duck breast served with a Stilton chive mashed potato with a blueberry orange sauce and a prosciutto chip."

Dry-Aged Duck Breast

Oil-Poached Aged Snapper

Oil-Poached Aged Snapper with Aged Chorizo Sauce and Lemon Herbed Fragola

Joe Bastianich: "This dish had sophisticated techniques. Please come forward, Anna."

Anna (to the camera) "I'm feeling very excited. I feel like I took some risks. I really hope I can get my generation the immunity pin and win the challenge."

Anna (to the judges): "I made olive oil poached dry aged snapper with a chorizo sauce and lemon scented fragola."

Oil-Poached Aged Snapper

Dry-Aged Duck Breast

Dry-Aged Duck Breast with Aged Prosciutto, Cheesy Mashed Potatoes, Sautéed Kale and Aged Balsamic Gastrique

Gordon Ramsay: "The first dish we can't wait to taste comes from Gen Z. It's definitely restaurant worthy. Please step forward. Becca."

Becca (to the cameras) "This was such a long, chaotic cook. I had to pivot so many times, and so I'm proud of what I did. And if my duck is cooked perfectly, I have a real shot at this immunity pin."

Gordon Ramsay: "Tell us the aged ingredients and describe the dish, please."

Becca: "I made a crispy, skinned, dry aged duck breast topped with aged prosciutto with cheesy mashed potatoes, sauteed kale with toasted hazelnuts and walnuts, and a balsamic gastrique."

Dry-Aged Duck Breast