♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen," Antoinette makes Julia shrimp cocktail, Hannah and Lisa share what expensive gadgets are worth the price, and Julia makes Bridget easy beef tenderloin with harissa spice rub.

It's all coming up right here on "America's Test Kitchen."

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♪♪ -I always make shrimp cocktail when I'm throwing a party, and over the years, I've come up with my own cooking method.

But I have to say, it doesn't always work.

Sometimes it's great, but sometimes it's just sort of eh.

So, now I'm excited to hear what Antoinette has to say on the subject, because she's promised me she's come up with a foolproof method so they're perfect every time -I have.

And the secret is in the cooking method, and it's cold poaching.

-Interesting.

-Oh, yes.

So fun.

So let's get started.

-Okay.

-So we have 2 pounds of jumbo shrimp.

-Mm-hmm.

-We're going to peel and devein them, but we're going to keep the tails on.

-That makes sense.

Now, in my world, it's not shrimp cocktail unless it's jumbo shrimp.

None of these little teeny ones for me.

No.

If you're going to throw a party, and you're going to do it, buy the big shrimp.

-Absolutely.

No rinky-dink shrimp.

-No rinky-dink shrimp.

Oh, you're using my favorite -- shrimp scissors.

-Shrimp scissors makes it so easy.

-Mm-hmm.

-So we'll cut just right before we get to the tail and then peel off the shell.

-Now, when you're buying shrimp, buy them frozen and look at the ingredient list.

There should be one ingredient on that bag.

That ingredient is shrimp.

If you see any other sodiums, bypass that bag because they're preservatives that affect the flavor of the shrimp and its texture.

-Okay, so now that we have them all peeled, it's time to devein them.

So we're going to take a paring knife down the outside and just do one simple slit.

And then, you can just get in there with your fingers and pull out the vein.

So, we have one quart of cold water already in here.

To this, we're going to add 2 tablespoons of sugar.

-I've never added sugar to my shrimp cocktail.

-Another secret.

-Ah, interesting.

-And then, 2 tablespoons of salt.

-Okay.

You know what?

The light bulb just went off over my head.

Like, of course sugar would make the shrimp taste good.

It would bring out sort of their sweetness, duh.

-Absolutely.

And very simple, too.

So we're going to give this a stir until everything is dissolved.

-Mm-hmm.

-And we're going to brine our shrimp first.

-Oh, okay.

-Yes.

So let's say we were to take these and just dump it all over the shrimp.

It's not going to be evenly coated.

So by using the brine, not only does it infuse more water into the shrimp, making them juicy, but they're seasoned evenly.

-Mm-hmm.

Awesome.

-So, we'll add our shrimp to the water.

So, we're going to let these sit for 15 minutes in the brine, making sure that all the shrimp are submerged.

-Okay.

-It's been 15 minutes.

Let's get to cooking.

-Okay.

So we're going to add an additional 1 quart of cold water.

But we don't want it to be washed out.

So we are going to add an additional tablespoon of salt.

-That makes sense.

-So we'll stir everything in here, making sure it's dissolved.

Now we're at my favorite part of the recipe, and that's the method -- we're cold poaching the shrimp.

-Okay.

What does cold poaching mean?

-So, cold poaching is we're putting the shrimp in cold water, and then we want to bring it up to temperature slowly.

We don't want to put the shrimp into already hot water because it's not going to cook evenly.

And that's how you get kind of rubbery or chewy shrimp cocktail.

So we've added our shrimp in here.

We have our additional salt.

We're going to put it on medium heat.

And the goal here is to get our water to 160 degrees so that our shrimp then is at 140 and perfect.

So we're going to take our thermometer.

We're going to stick it into our pot, making sure it is submerged into the water.

So, now that we have our thermometer in here, we'll give it a quick stir.

You want to stir as this is cooking.

And then, also check the temperature.

So, we'll wait till the water gets to 160 degrees.

And that should take about 12 minutes.

-Okay.

[ Thermometer beeps ] -I heard a beep, so that means we're at 160 degrees.

-That's it.

-Yeah.

So we want to quickly remove these so we don't overcook them.

-Okay.

-So we want to remove these very quickly into an ice bath.

We have 8 cups of ice in 1 quart of water.

-And I love the idea that you temp the water, not the shrimp.

And obviously, the size of the shrimp will change the temperature of water that you want to achieve.

And you can find all that information on our website.

-Get these last two out of here.

Don't want to leave any behind.

Now, a great way to know if your shrimp is done or not is to remember, if it's in the shape of an O, overcooked.

If it's in the shape of a C, cooked and you're good to go.

-Okay.

C-O.

-Yes, C-O.

So let's get started with these sauces.

Because what's shrimp cocktail without a sauce?

-Oh, it's the best part.

-Absolutely.

So we have our chipotle lime cocktail sauce.

-Ooh!

-Really good and really easy, too.

So we have 1 cup of ketchup.

We'll add in 1/4 cup of horseradish.

-Pretty standard so far.

-Absolutely.

Now we're going to get a little crazy.

We're going to add 2 tablespoons of minced fresh cilantro, 2 teaspoons of minced chili in adobo.

-Oh, chipotle.

That's the smoked jalapenos which have that smoky flavor.

-Mm-hmm.

Teaspoon of lime zest.

Again, get a little freshness in there.

2 teaspoons of lime juice.

And then 1 teaspoon of Worcestershire sauce.

And then we'll whisk it all together.

And you can already smell it.

And then, we're all good to go.

-Okay.

-So, that's our first sauce.

The second source is our Creole rémoulade.

-I love you're making two sauces.

-A sauce girl.

So we have 1 cup of mayonnaise.

We have 2 tablespoons of whole grain mustard, 1 tablespoon of Louisiana-style hot sauce.

-Uh-huh.

-1 tablespoon of fresh parsley.

2 teaspoons of minced capers, 2 teaspoons of Worcestershire sauce, 1 clove of garlic, minced.

1 teaspoon of lemon zest.

1 tablespoon of lemon juice.

1/2 a teaspoon of Old Bay seasoning.

-Oh, nice.

-Oh, yes.

-I love Old Bay seasoning.

And it goes so well with shrimp cocktail.

-It does.

And then, a 1/4 of a teaspoon of black pepper.

And then we'll give this a whisk.

-You know, it looks like a lot of ingredients, but they're all pantry friendly.

-They are.

Stuff you have on hand.

-Yeah.

This is my kind of party.

-Me, too.

Me, too.

Let's get into it.

-Okay.

-Whoo.

When the shrimp come out, we just put them over some crushed ice and it looks good.

-Yeah.

-Super simple.

And we have an additional sauce to join the party.

-I noticed.

-Our creamy chermoula.

-Ooh!

The sauces make it feel fun.

-It does.

-And you can find that recipe on our website.

All right, let's get it.

-Let's do this.

-[ Chuckles ] I'm going to take three right off the bat.

One for each sauce.

-I'm following your lead.

-All right.

Here is a little of that chipotle lime cocktail sauce.

-Thank you so much.

I have our Creole rémoulade.

-That's the one I'm really excited to try.

-Me, too.

And then, also creamy chermoula right here.

-Mm!

All right.

Creole rémoulade.

-Mm.

-Mm!

-That's good.

-Mm-hmm!

You get the acidity from the lemon but also a little bit of pickles from the capers.

-Mm-hmm.

That, I think, is the ingredients that I'm like, you need that in there.

-Mm-hmm.

And the hot sauce.

-Mm-hmm.

Louisiana style.

[ Chuckles ] -All right.

Next up, chipotle lime cocktail.

-Let's do it.

Mm.

-Mm!

-Sweet.

-Mm-hmm.

-That horseradish is coming through.

But the cilantro -- perfect.

-The cilantro and the chipotle.

-Mm-hmm.

-It tastes like kind of a classic cocktail sauce but just a little cooler, a little more modern, a little more interesting.

-It's really good.

-All right.

Last but not least, the chermoula.

-Yes.

-Creamy chermoula.

-Ooh!

-Oh!

-Definitely creamy.

-Mm.

-I like this.

-That's a contender.

-Oh.

We were so busy exploring the sauces that I didn't mention how perfect the shrimp are.

-Perfect.

-I mean, they are juicy, and they have more flavor than the ones I make.

And I think it's because of the brine.

-Absolutely.

-The little bit of salt and sugar, it really did season them throughout.

And it just -- They don't taste seasoned.

They just taste shrimpy.

-Perfect.

-Yeah.

Antoinette, this is fantastic.

Thank you for showing me the right way to cook shrimp cocktail.

-Absolutely.

And we got to have another party.

-Yeah.

-Mm-hmm.

-If you want to make the ultimate shrimp cocktail, brine the shrimp in a sugar and salt solution, then add more water and salt to the brine and gently cook the shrimp until the liquid registers 160 degrees.

Chill the shrimp in an ice bath for 10 minutes, and finally, serve with a variety of interesting sauces.

From "America's Test Kitchen," the ultimate recipe for shrimp cocktail.

I'm going to keep going.

-Oh, we're not stopping.

-What sauce is your favorite, do you think?

-[ Sighs ] I like the -- I like them all.

-I know, right.

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♪♪ -Dinner parties are always so much better when you're not stuck in the kitchen fussing over the food.

Well, lucky for us, we've been invited to Julia's dinner party and she's going to make a spectacular dish for us that's simple, but spectacular.

-You know, this is my go-to when having people over for dinner, because it's beef tenderloin, which is always a crowd-pleaser.

-Sure.

-I'm going to add some flavorings just to make it a bit more interesting, feel a little more special.

And my favorite part is the cooking method is absolutely foolproof.

It's working smarter, not harder.

That's what this recipe is about.

-I like that.

I'm going to get a t-shirt with that on it.

-All right.

So, I want this to serve eight people.

So this tenderloin weighs, you know, 4 to 5 pounds, and that's trimmed.

So if you're going to buy it untrimmed and trim it yourself, you want to make sure it's 6 pounds.

All right.

So, you want to tie it.

This is just some nice butcher's twine.

Every inch or so.

All right.

And, also, I do a double knot.

Now, this is my favorite kind of butcher's twine.

I actually searched it out because it's thicker and it's all cotton and it's undyed.

You notice this end's a lot thicker and this end's a lot thinner.

-Yes.

-So this is the beauty of tying is you can tuck this end under so that it's the same thickness.

So, again, cooks through at the same rate.

-Perfect.

-So, now we're just going to snip off the ends.

Make it look like a nice little present.

So, quick pat dry with paper towels.

There we go.

-Yeah, I find that the seasoning ahead, especially with beef tenderloin, is a total game changer for this.

-Absolutely.

-It'll turn it into something spectacular.

Even just salt.

-Yep.

That's it.

And this is just kosher salt.

Just a tablespoon of kosher salt.

What I do is I do this, and then I roll it on the board and just pick up any salt that's been left behind, make sure it's nice and evenly salted.

-That's how you dust, as well, right?

-Exactly.

All right.

So, this is going to go into the fridge at least six hours.

But, again, up to 24 hours in advance.

I'm going to wrap it in plastic wrap, and then, it'll be ready for the oven.

-Fantastic.

-The salted beef is ready for the oven, but I'm going to add a little more flavor.

Adding a spice rub.

It just kind of makes things feel a bit more elegant, a bit more like a special occasion.

-Gorgeous.

-And this isn't going to be spicy, it's just going to add a little interest.

-Okay.

-Starting with paprika.

2 tablespoons of paprika.

This is kind of the spiciest thing in here.

It's just Aleppo, which has a little bit of heat.

But it also has sort of that raisin-y, dried -- sun-dried tomato flavor that's nice.

-I love Aleppo pepper.

-Yeah, that's just a tablespoon of Aleppo pepper.

A tablespoon of ground coriander.

All right, a little bit of cumin.

Just a teaspoon of ground cumin.

Teaspoon of garlic powder, which I am now a total fan of.

-Yes!

-I don't know why I haven't used it in so long.

It goes on everything.

-Welcome to the dark side.

-Yeah.

It's like everything now gets salt and pepper and a little bit of garlic.

-Yes.

-You don't even have to taste it.

It just makes things come alive.

-That's right.

-All right, last thing.

Caraway seeds, 3/4 of a teaspoon of caraway seeds.

It's also a really nice color, which is actually going to matter for this recipe.

-Okay.

-Because I'm not searing the roast.

This is the smarter, not harder part.

-Okay.

-By putting a spice rub on, you're adding flavor, but we're going to make it look pretty so you don't have to sear it.

You can just put it in the oven and cook it until it's perfectly done.

So it streamlines the cooking process.

-Love it.

You're also avoiding that gray band around the edges.

-Yep, that's it.

All right.

Now, one other flavor that's going to add a little sweetness but also help the spices stick is honey.

This is 3 tablespoons warm honey.

-Yes, darling.

-And you're just going to paint it on the sides in the ends.

You're not going to worry about the bottom.

Again, smarter not hard.

This is a half sheet pan.

I've learned from experience to line that sucker with aluminum foil, and it makes cleanup way easy.

And there's a wire rack which keeps the roast elevated so it cooks more evenly.

But the rack has been sprayed with vegetable oil spray.

Again, I learned that the hard way.

It just saves on the scrubbing.

There we go.

And now for the spices.

This part gets a little messy.

Just go with it.

-All right.

-I'm going to turn it sideways.

And we're just going to sprinkle the spices on the top.

I'm going to use my hand to kind of go down the sides.

Pack it on, pack it on the ends, and we'll do the same on this side.

There we go.

Again, not worrying about the bottom.

All right.

Now I am going to give my hands a quick wash before we continue.

-I can't imagine why.

-All right, one more thing before it goes into the oven.

And that's a quick spray of oil.

And it can be vegetable oil.

-It can be olive oil.

-Okay.

-If you have a mister.

And what this does is it helps the spices really make a crust.

It also helps those spices bloom a little bit in the oven so it doesn't taste dry and dusty.

So, a little spritz.

All right, it's ready for the oven.

Now, the oven temperature is 250 -- low and slow.

We really want to make this nice and tender.

And we want to nail the doneness.

I like it medium rare, which means we're going to roast this until it registers 115 degrees.

-Great.

-That can take anywhere from an hour and a half to two hours, depending on the size and the width of your roast.

If you wanted medium, go all the way to 125.

[ Both inhaling ] -Oh.

-It smells good, doesn't it?

-It smells great.

-All right.

Not done with the oven yet.

If you could please turn that to broil.

-You got it.

-All right, so I said we were looking for a temperature, internal temperature of 115 for medium rare.

116.

-Good grief.

-Perfect.

All right.

So, you can see the crust is a little bit spotty, it's a bit wet, but we're going to finish this under the broiler, and that will get rid of all the spottiness so it's a nice toasted crust, and it'll finish cooking the tenderloin up to 120, 125, which is a real medium rare, which is what we'll eat it at.

It only takes about 5, 10 minutes.

You can smell it.

-Yes, I can.

Oh, my goodness.

I can see it.

I can smell it.

-Yes.

Ah, hello.

All right, I got you.

-[ Whistles ] -[ Laughs ] And you can see it's a little bubbly over here.

That little bit of char on the top just adds such a nice flavor.

Now, while that's resting, we're going to make a sauce to go with it.

So, this is a cilantro and mint relish.

Tell you the truth, I put this sauce on everything.

So, it's a cup of cilantro.

And this has been washed already.

My daughter doesn't like the stems as much.

I like the stems.

I don't mind the little bit of crunch, so... -She's not here.

-She's not here.

So I take the bulk of the stems off.

But a few stems are okay.

All right.

So we're going to give this a quick chop.

All right.

So, into the bowl it goes.

Next up, some mint.

So, 1 cup of cilantro to 1/2 a cup of mint.

And that ratio, I think, is really good because mint can be pretty strong.

So, that's my ratio.

-Well, I love this because mint has taken over my garden.

-Has it?

-So I need a lot more recipes in order to get rid of it.

-Oh.

Yeah, it's called mojitos.

-I'm working on it as fast as I can, Julia.

-So, giving it a quick chop.

This is a secret sauce in my house.

I'm giving you a real secret here.

-Do you need me to sign an NDA?

-[ Laughs ] -All right.

Scallions.

Just going to trim off the ends here.

All right.

Now, as always, I separate the greens from the whites, and I'll slice the whites in half and then put them back together and slice them nice and thin.

All right.

The last finishing flavors in this relish -- more than a sauce -- is some olive oil.

1/2 a cup of extra virgin olive oil.

Bring out the good stuff here because you will taste its floral-ness.

Some lemon juice, 2 tablespoons.

And, again, this is where you could vary it.

You could use lime juice.

I've used mandarin juice.

-Oh.

-And add a little soy and ginger and made it sort of more Asian style.

This sauce really is versatile.

-Love it.

-Yeah.

Some garlic.

I'm going to use a rasp grater.

It just really minces that garlic to a nice paste so it incorporates.

So, 3 cloves.

And last but not least, 1/4 teaspoon of table salt.

And that's it.

-So this is kind of your take on a chimichurri-style sauce here.

-Yeah.

It's a "Chulia."

-It's a "Chulia."

-All right.

So, mixing it in a big bowl, putting it into a serving bowl.

All right.

That's it.

Mm.

You know what time it is.

-It's beef time.

-Beef time.

All right.

This is rested and it reached the right temperature.

So, now, before serving, I'm just going to take the twine off.

-Those look like ideal places to cut the meat.

-Isn't that something?

-Mm.

Almost by design.

-Ha!

Ha!

Right?

All right.

Oh, look at that.

-Beautiful.

-That end piece.

Always my husband's.

-All crust.

-Exactly.

A little on the bigger side, yeah.

-Well, that's the other beautiful thing about tenderloin is people at the end can get a little bit more well done pieces.

-That's it.

-Center, it starts to get a little bit less done.

-Mm-hmm.

And the thicker end is always a little bit more rare.

-Yeah.

-Ah-ha-ha.

A bountiful platter.

I sounded a little pirate-y there, didn't I?

-You did.

-All right.

I'm giving you this big bad boy.

-[ Gasps ] -Yeah, 'cause you're the star of this show.

-Oh, my goodness.

-I'm gonna take this guy.

Yes.

-Ah!

-All right.

Now, a little bit of sauce.

Magic sauce.

Mm-hmm.

-Oh.

-Oh, yeah.

-Spectacular.

And it still smells so good.

I can smell that kind of harissa-style spice rub.

Get a little waft of mint here, too.

-Mm-hmm.

-Mm.

-Cuts like butter.

-Mm-hmm.

-It's the flavors.

It just makes a really simple cut of meat taste more interesting.

You know, it makes it feel like a special occasion because there's so many flavors going on.

-That is an explosion of flavor in there.

But I can still taste the meat.

The meat tastes really well seasoned.

Mm!

It's that dry rub.

But also the honey goes together.

-Yep.

-Incredible.

I'm loving your magic sauce.

-Isn't it good?

-It's so good.

I think I know why you call it magic sauce.

Because it disappears.

-[ Chuckles ] -Mm!

You would never expect that this was as simple to make as what you're getting at the end here.

It's so full of flavor, so full of spices, the meat's well seasoned, that sauce on top.

-Mm.

-It's fresh.

It's got dry spices, everything together.

You don't even need anything else on the plate.

-No.

-You just have to make another one of those.

Thanks, Julia.

-Thank you.

-So, if you want to make this great dish at home, start by salting the tenderloin and then let it sit in the fridge overnight.

Cover the roast with honey and a warm spice rub and finish the roast under the broiler to crisp the exterior.

So, from "America's Test Kitchen," easy beef tenderloin with harissa spice rub.

And you can get this fantastic recipe along with all the recipes from this season, along with product reviews and select episodes.

Those are all available on our website, americastestkitchen.com/tv.

Going to slash back into this meat.

-[ Chuckles ] -Want more from "ATK"?

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