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Americas Test Kitchen - Season 26 - Episode 11: The Ultimate Holiday Dinner Party
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00:29I'll see you next time.
00:36Today on America's Test Kitchen, Antoinette makes Julia shrimp cocktail, Hannah and Lisa share what expensive gadgets are worth the
00:46price, and Julia makes Bridget easy beef tenderloin with Harissa spice rub. It's all coming up right here on America's
00:55Test Kitchen.
01:03I always make shrimp cocktail when I'm throwing a party, and over the years I've come up with my own
01:08cooking method. But I have to say it doesn't always work. Sometimes it's great, but sometimes it's just sort of
01:13eh. So now I'm excited to hear what Antoinette has to say on the subject, because she's promised me she's
01:19come up with a foolproof method so they're perfect every time.
01:21I have, and the secret is in the cooking method, and it's cold poaching. Interesting.
01:25Oh yes, so fun. So let's get started. Okay.
01:27So we have two pounds of jumbo shrimp. We're going to peel and devein them, but we're going to keep
01:31the tails on.
01:32That makes sense. Now, in my world, it's not shrimp cocktail unless it's jumbo shrimp. None of these little teeny
01:38ones for me.
01:40You know, if you're going to throw a party and you're going to do it, buy the big shrimp.
01:43Absolutely. No rinky-dink shrimp.
01:44No rinky-dink shrimp. Oh, you're using my favorite, shrimp scissors.
01:48Shrimp scissors makes it so easy. So we'll cut just right before we get to the tail, and then peel
01:54off the shell.
01:56Now, when you're buying shrimp, buy them frozen, and look at the ingredient list. There should be one ingredient on
02:01that bag, and that ingredient is shrimp.
02:03If you see any other sodiums, bypass that bag, because there are preservatives that affect the flavor of the shrimp
02:08and its texture.
02:10Okay. So now that we have them all peeled, it's time to devein them.
02:13So we're going to take a paring knife down the outside and just do one simple slit, and then you
02:20can just get in there with your fingers and pull out the vein.
02:28So we have one quart of cold water already in here. To this, we're going to add two tablespoons of
02:32sugar.
02:33I've never added sugar to my shrimp cocktail.
02:36Another secret.
02:37Oh, interesting.
02:38And then two tablespoons of salt.
02:41Okay.
02:41You know what? The light bulb just went off over my head. Like, of course sugar would make the shrimp
02:46taste good. It would bring out sort of their sweetness.
02:49Absolutely. And very simple, too. So we're going to give this a stir until everything is dissolved, and we're going
02:53to brine our shrimp first.
02:55Oh, okay.
02:55Yeah, so let's say we were to take these and just dump it all over the shrimp. It's not going
02:59to be evenly coated.
03:00So by using the brine, not only does it infuse more water into the shrimp, making them juicy, but they're
03:05seasoned evenly.
03:06Awesome.
03:08So we'll add our shrimp to the water. So we're going to let these sit for 15 minutes in the
03:13brine, making sure that all the shrimp are submerged.
03:15Okay.
03:16It's been 15 minutes. Let's get to cooking.
03:18Okay.
03:19So we're going to add an additional one quart of cold water, but we don't want it to be washed
03:23out, so we are going to add an additional tablespoon of salt.
03:25That makes sense.
03:26So we'll stir everything in here, making sure it's dissolved. Now we're at my favorite part of the recipe, and
03:33that's the method. We're cold poaching the shrimp.
03:36Okay. What does cold poaching mean?
03:37So cold poaching is we're putting the shrimp in cold water, and then we want to bring it up to
03:40temperature slowly.
03:41We don't want to put the shrimp into already hot water because it's not going to cook evenly, and that's
03:45how you get kind of rubbery or chewy shrimp cocktail.
03:47So we've added our shrimp in here. We have our additional salt. We're going to put it on medium heat,
03:52and the goal here is to get our water to 160 degrees so that our shrimp then is at 140
03:57and perfect.
03:58So we're going to take our thermometer. We're going to stick it into our pot, making sure it is submerged
04:02into the water.
04:04So now that we have our thermometer in here, we'll give it a quick stir. You want to stir as
04:08this is cooking, and then also check the temperature.
04:10So we'll wait until the water gets to 160 degrees, and that should take about 12 minutes.
04:14Okay.
04:15I heard a beep, so that means we're at 160 degrees.
04:18That's it.
04:18Yeah, so we want to quickly remove these so we don't overcook them.
04:21Okay.
04:22So we want to remove these very quickly into an ice bath. We have eight cups of ice and one
04:26quart of water.
04:27And I love the idea that you temp the water, not the shrimp. And obviously, the size of the shrimp
04:32will change the temperature of water that you want to achieve, and you can find all that information on our
04:36website.
04:37Get these last two out of here. Don't want to leave any behind.
04:40Now, a great way to know if your shrimp is done or not is to remember if it's in the
04:44shape of an O, overcooked.
04:46If it's in the shape of a C, cooked, and you're good to go.
04:48Okay, C-O.
04:50Yes, C-O.
04:51So let's get started with these sauces, because what's shrimp cocktail without a sauce?
04:55Oh, it's the best part.
04:56Absolutely. So you have a chipotle lime cocktail sauce.
04:58Ooh.
04:58Really good, and really easy, too. So we have one cup of ketchup. We'll add in a quarter cup of
05:03horseradish.
05:04Pretty standard so far.
05:05Absolutely. Now we're going to get a little crazy.
05:08We're going to add two tablespoons of minced fresh cilantro, two teaspoons of minced chili and adobo.
05:15Oh, chipotle, that's the smoked jalapenos, which have that smoky flavor.
05:19Teaspoon of lime zest. Again, get a little freshness in there.
05:23Two teaspoons of the lime juice, and then one teaspoon of horseradish sauce.
05:29And then we'll whisk it all together, and you can already smell it. And then we're all good to go.
05:33Okay.
05:34So that's our first sauce. The second sauce is our Creole remoulade.
05:37I love your making two sauces.
05:39I'm a sauce girl.
05:40So we have one cup of mayonnaise.
05:42We have two tablespoons of whole grain mustard.
05:46One tablespoon of Louisiana-style hot sauce.
05:48Uh-huh.
05:50One tablespoon of fresh parsley.
05:53Two teaspoons of minced capers.
05:56Two teaspoons of Worcestershire sauce.
05:59One clove of garlic minced.
06:02One teaspoon of lemon zest.
06:05One tablespoon of lemon juice.
06:08Half a teaspoon of Old Bay seasoning.
06:11Oh, nice.
06:12Oh, yes.
06:12I love Old Bay seasoning, and it goes so well with shrimp cocktail.
06:15It does.
06:16And then a fourth of a teaspoon of black pepper.
06:18And then we'll give this a whisk.
06:21You know, it looks like a lot of ingredients, but they're all pantry-friendly.
06:24They are.
06:25It's stuff you have on hand.
06:26Yeah.
06:27This is my kind of party.
06:29Me too.
06:29Me too.
06:30Let's get into it.
06:31Okay.
06:32When the shrimp come out, we just put them over some crushed ice, and it looks good.
06:36Yeah.
06:36Super simple.
06:37And we have an additional sauce to join the party.
06:39I noticed.
06:40Our creamy chermoula.
06:42Ooh.
06:42The sauces make it feel fun.
06:44It does.
06:44And you can find that recipe on our website.
06:46All right, let's get it.
06:47Let's do this.
06:49I'm going to take three right off the bat, one for each sauce.
06:52I'm following your lead.
06:53All right.
06:54Here is a little of that chipotle lime cocktail sauce.
06:57Thank you so much.
06:58I have our Creole remoulade.
07:00That's the one I'm really excited to try.
07:03Me too.
07:04And then also creamy chermoula right here.
07:09All right.
07:10Creole remoulade.
07:14Mm.
07:15Mm.
07:16That's good.
07:17Mm-hmm.
07:18You get the acidity from the lemon, but also a little bit of pickles from the capers.
07:23Mm-hmm.
07:24That, I think, is the ingredients that I'm like, you need that in there.
07:28Mm-hmm.
07:28And the hot sauce.
07:29Mm-hmm.
07:29Louisiana style.
07:30Mm-hmm.
07:31All right.
07:32Next up, chipotle lime cocktail.
07:34Let's do it.
07:36Mm.
07:37Mm.
07:38Sweet.
07:39Mm-hmm.
07:39The horseradish is coming through, but the cilantro, perfect.
07:43The cilantro and the chipotle.
07:45Mm-hmm.
07:46It tastes like kind of a classic cocktail sauce, but just a little cooler, a little more modern,
07:51a little more interesting.
07:52It's really good.
07:53All right.
07:53Last but not least, the chermoula.
07:55Yes.
07:56Creamy chermoula.
07:58Ooh.
07:59Oh.
08:00Definitely creamy.
08:02I like this.
08:04That's a contender.
08:05Oh.
08:06We were so busy exploring the sauces that I didn't mention how perfect the shrimp are.
08:11Perfect.
08:12I mean, they are juicy, and they have more flavor than the ones I make.
08:16And I think it's because of the brine.
08:19Absolutely.
08:19The little bit of salt and sugar, it really did season them throughout.
08:22And it just, they don't taste seasoned.
08:24They just taste shrimpy.
08:26Perfect.
08:26Yeah.
08:27Antoinette, this is fantastic.
08:28Thank you for showing me the right way to cook shrimp cocktail.
08:31Absolutely.
08:31We've got to have another party.
08:33Mm-hmm.
08:34If you want to make the ultimate shrimp cocktail, brine the shrimp in a sugar and salt solution,
08:40then add more water and salt to the brine, and gently cook the shrimp until the liquid
08:44registers 160 degrees.
08:46Chill the shrimp in an ice bath for 10 minutes.
08:49And finally, serve with a variety of interesting sauces.
08:52From America's Test Kitchen, the ultimate recipe for a shrimp cocktail.
08:57I'm going to keep going.
08:58Oh, we're not stopping.
08:59What sauce is your favorite, do you think?
09:02I like the, I like them all.
09:04I know, right?
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09:18So, what's worth your dough, and what's better left on the shelf?
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09:54Our top-rated stand mixer by Ankesroom, it's a little unusual.
09:58The motor is in the base, and the bowl is on top.
10:01They've been making this in Sweden since the 1940s.
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10:57Now, if you don't want to spend several hundred dollars on making pasta, we also have a winning
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11:03It's fantastic, and at about a fifth of the price, you can still have a lot of fun with this
11:07one.
11:08Food waste in the garbage is kind of smelly in your kitchen.
11:12Now, electric composters are all the rage.
11:15We tested a bunch of different models.
11:17We have the Eco 5 right here.
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11:26How they break down your food scraps is to heat them up and then grind them up.
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11:39This, not so much.
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11:54Some companies will sell you microbes to add back to this stuff.
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12:05That is a big carbon footprint.
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12:10What a waste.
12:11Mailing compost is ridiculous.
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12:44Dinner parties are always so much better
12:47when you're not stuck in the kitchen fussing over the food.
12:50Well, lucky for us, we've been invited to Julia's dinner party,
12:54and she's going to make a spectacular dish for us
12:56that's simple but spectacular.
12:58You know, this is my go-to when having people over for dinner
13:01because it's beef tenderloin, which is always a crowd chooser.
13:05I'm going to add some flavorings just to make it a bit more interesting,
13:08feel a little more special.
13:09And my favorite part is the cooking method is absolutely foolproof.
13:13It's working smarter, not harder.
13:15That's what this recipe is about.
13:16I like that.
13:17I'm going to get a t-shirt with that on it.
13:19All right.
13:19So I want this to serve eight people.
13:22So this tenderloin weighs, you know, four to five pounds,
13:26and that's trimmed.
13:27So if you're going to buy it untrimmed and trim it yourself,
13:30you want to make sure it's six pounds.
13:32All right.
13:33So you want to tie it.
13:34This is just some nice butcher's twine, every inch or so.
13:38All right.
13:38And also I do a double knot.
13:39Now this is my favorite kind of butcher's twine.
13:42I actually searched it out because it's thicker and it's all cotton and it's undyed.
13:47You notice this ends a lot thicker and this ends a lot thinner.
13:49Yes.
13:49So this is the beauty of tying is you can tuck this end under so that it's the same thickness.
13:55So again, cooks through at the same rate.
13:56Perfect.
13:57So now we're just going to snip off the ends, make it look like a nice little present.
14:02So quick pat dry with paper towels.
14:06There we go.
14:07Yeah.
14:08I find that the seasoning ahead, especially with beef tenderloin, is a total game changer for this.
14:12Absolutely.
14:13It'll turn it into something spectacular, even just salt.
14:16Yep.
14:16That's it.
14:17And this is just kosher salt, just a tablespoon of kosher salt.
14:20What I do is I do this and then I roll it on the board and just pick up any
14:25salt that's been left behind.
14:26Make sure it's nice and evenly salted.
14:28It's how you dust as well.
14:29Exactly.
14:31All right.
14:31So this is going to go into the fridge at least six hours, but again, up to 24 hours in
14:36advance.
14:36I'm going to wrap it in plastic wrap and then it'll be ready for the oven.
14:40Fantastic.
14:41The salted beef is ready for the oven, but I'm going to add a little more flavor.
14:45Adding a spice rub, it just kind of makes things feel a bit more elegant, a bit more like a
14:49special occasion.
14:50Gorgeous.
14:51And this isn't going to be spicy.
14:52It's just going to add a little interest.
14:54Okay.
14:54Starting with paprika.
14:56It's two tablespoons of paprika.
14:58This is kind of the spiciest thing in here.
15:00It's just Aleppo, which has a little bit of heat, but it also has sort of that raisiny, dried, sun
15:05-dried tomato flavor that's nice.
15:07I love Aleppo pepper.
15:08Yeah.
15:08That's just a tablespoon of Aleppo pepper.
15:11Tablespoon of ground coriander.
15:13All right, a little bit of cumin, just a teaspoon of ground cumin.
15:17Teaspoon of garlic powder, which I am now a total fan of.
15:21Yes.
15:22I don't know why I haven't used it in so long.
15:23It goes on everything.
15:25Welcome to the dark side.
15:26Yeah.
15:26It's like everything now gets salt, pepper, and a little bit of garlic powder.
15:29Yes.
15:29You don't even have to taste it.
15:31It just makes things come alive.
15:32That's right.
15:33All right.
15:33Last thing, caraway seeds.
15:35Three quarters of a teaspoon of caraway seeds.
15:37It's also a really nice color, which is actually going to matter for this recipe.
15:41Okay.
15:41Because I'm not searing the roast.
15:43This is the smarter, not harder part.
15:46Okay.
15:46By putting a spice rub on, you're adding flavor, but we're going to make it look pretty so you
15:50don't have to sear it.
15:50You can just put it in the oven and cook it until it's perfectly done.
15:53So it streamlines the cooking process.
15:56Love it.
15:56And you're also avoiding that gray band around the edges.
15:59That's it.
16:00All right.
16:00Now, one other flavor that's going to add a little sweetness, but also help the spices
16:04stick is honey.
16:06This is three tablespoons warm honey.
16:08Yes, darling.
16:10You're just going to paint it on the sides and the ends.
16:13You're not going to worry about the bottom.
16:14Again, smarter, not harder.
16:15This is a half sheet pan.
16:17I've learned from experience to line that sucker with aluminum foil.
16:21It makes cleanup way easy.
16:22And there's a wire rack, which keeps the roast elevated so it cooks more evenly.
16:27But the rack has been sprayed with vegetable oil spray.
16:30Again, I learned that the hard way.
16:32It just saves on the scrubbing.
16:34There we go.
16:36And now for the spices.
16:37This part gets a little messy.
16:38Just go with it.
16:39All right.
16:40I'm going to turn it sideways.
16:42And we're just going to sprinkle the spices on the top.
16:46And I'm going to use my hand to kind of go down the sides, pack it on, pack it on
16:51the ends.
16:52And we'll do the same on this side.
16:55There we go.
16:56Again, not worrying about the bottom.
16:59All right.
16:59Now, I am going to give my hands a quick wash before we continue.
17:02Can't imagine why.
17:03All right.
17:04One more thing before it goes into the oven.
17:06And that's a quick spray of oil.
17:08And it can be vegetable oil.
17:09It can be olive oil if you have a mister.
17:12And what this does is it helps the spices really make a crust.
17:15It also helps those spices bloom a little bit in the oven so it doesn't taste dry and dusty.
17:21So a little spritz.
17:24All right.
17:24It's ready for the oven.
17:26Now, the oven temperature is 250, low and slow.
17:30We really want to make this nice and tender.
17:32And we want to nail the doneness.
17:34I like it medium rare, which means we're going to roast this until it registers 115 degrees.
17:39Great.
17:39That can take anywhere from an hour and a half to two hours, depending on the size and the width
17:43of your roast.
17:44If you wanted medium, go all the way to 125.
17:52Oh, it smells good, doesn't it?
17:54It smells great.
17:55All right.
17:56All right.
17:56I'm not done with the oven yet.
17:58If you could please turn that to broil.
17:59You got it.
18:04All right.
18:05So I said we were looking for a temperature, internal temperature of 115 for medium rare.
18:10116.
18:11Good grief.
18:12Perfect.
18:12All right.
18:13So you can see the crust is a little bit spotty.
18:15It's a bit wet.
18:16But we're going to finish this under the broiler and that will get rid of all the spottiness so it's
18:21a nice toasted crust and it'll finish cooking the tenderloin up to 120, 125, which is a real medium rare,
18:27which is what we'll eat it at.
18:28It only takes about five, 10 minutes.
18:32You can smell it.
18:33Yes, I can.
18:34Oh, my goodness.
18:35I can see it.
18:35I can smell it.
18:36Oh, hello.
18:38All right.
18:38I got you.
18:43You can see it's a little bubbly over here.
18:45That little bit of char on the top just adds such a nice flavor.
18:49Now, while that's resting, we're going to make a sauce to go with it.
18:52So this is a cilantro and mint relish.
18:54Tell you the truth.
18:55I put this sauce on everything.
18:58So it's a cup of cilantro and this has been washed already.
19:01My daughter doesn't like the stems as much.
19:04I like the stems.
19:05I don't mind the little bit of crunch.
19:06She's not here.
19:08She's not here.
19:08So I take the bulk of the stems off, but a few stems are okay.
19:12All right.
19:13So we're going to give this a quick chop.
19:16All right.
19:17So into the bowl it goes.
19:19Next up, some mint.
19:21So one cup of cilantro to half a cup of mint.
19:24And that ratio, I think, is really good because mint can be pretty strong.
19:28So that's my ratio.
19:30Well, I love this because mint has taken over my garden.
19:33So I need a lot more recipes in order to get rid of it.
19:36Yeah.
19:37It's called mojitos.
19:38I'm working on it as fast as I can, Joya.
19:42So I'm giving it a quick chop.
19:45This is a secret sauce in my house.
19:47I'm giving you a real secret here.
19:48Do you need me to sign an NDA?
19:53All right.
19:54Scallions.
19:55I'm just going to trim off the ends here.
20:00All right.
20:00Now, as always, I separate the greens from the whites and I'll slice the whites in half and put them
20:08back together and slice them nice and thin.
20:12All right.
20:13The last finishing flavors in this relish, more than a sauce, is some olive oil.
20:18Half a cup of extra virgin olive oil.
20:20Bring out the good stuff here because you will taste its floralness.
20:24Some lemon juice.
20:25Two tablespoons.
20:27And again, this is where you could vary it.
20:29You could use lime juice.
20:30I've used mandarin juice and added a little soy and ginger and made it sort of more Asian style.
20:35This sauce really is versatile.
20:37Love it.
20:37Yeah.
20:38Some garlic.
20:39I'm going to use a rasp grater.
20:41It just really minces that garlic to a nice paste so it incorporates.
20:45So three cloves.
20:48And last but not least, a quarter teaspoon of table salt.
20:51And that's it.
20:52So this is kind of your take on a chimichurri style sauce here.
20:56It's a chulia.
20:58It's a chulia.
20:59All right.
21:00So mixing it in a big bowl, putting it into a serving bowl.
21:03All right.
21:04That's it.
21:05Mm.
21:06You know what time it is.
21:07It's beef time.
21:08Beef time.
21:09All right.
21:10This has rested and it reached the right temperature.
21:13So now before serving, I'm just going to take the twine off.
21:16Those look like ideal places to cut the meat.
21:19Isn't that something?
21:21Hmm.
21:21Almost by design.
21:23Huh.
21:23Right?
21:25All right.
21:27Oh, look at that.
21:30Beautiful.
21:31That end piece.
21:31Always my husband's.
21:32All crust.
21:34Exactly.
21:34A little on the bigger side.
21:36Yeah.
21:36Well, that's the other beautiful thing about tenderloin is people at the end can get a little
21:41bit more well-done pieces.
21:43That's it.
21:43Center.
21:43It starts to get a little bit less done.
21:45Mm-hmm.
21:46And the thicker end is always a little bit more rare.
21:50Ah, a bountiful platter.
21:52I sounded a little piratey there, didn't I?
21:54You did.
21:55All right.
21:56I'm giving you this big guy.
21:57Yeah.
21:58Because you're the star of this show.
21:59Oh, my goodness.
22:01I'm going to take this guy.
22:02Yes.
22:05All right.
22:06Now, a little bit of sauce.
22:08Magic sauce.
22:10Mm-hmm.
22:12Oh, yeah.
22:14Spectacular.
22:15And it still smells so good.
22:16I can smell that kind of harisostelle spice rub.
22:20Getting a little loft of mint here, too.
22:22Mm-hmm.
22:26Cuts like butter.
22:27Mm-hmm.
22:28It's the flavors.
22:29It just makes a really simple cut of meat taste more interesting.
22:33You know, it makes it feel like a special occasion because there's so many flavors going on.
22:36That is an explosion of flavor in there.
22:40But I can still taste the meat.
22:41The meat tastes really well-seasoned.
22:43Mm-hmm.
22:46It's that dry rub, but also the honey.
22:49Those together.
22:50Yep.
22:52Incredible.
22:53I'm loving your magic sauce.
22:54Isn't it good?
22:55It's so good.
22:56I think I know why you call it magic sauce, because it disappears.
23:00Mm-hmm.
23:01You would never expect that this was as simple to make as what you're getting at the end here.
23:07It's so full of flavor, so full of spices.
23:09The meat's well-seasoned, that sauce on top, it's fresh, it's got dry spices, everything together.
23:17You don't even need anything else on the plate.
23:19No.
23:19You just have to make another one of those.
23:21Thanks, Julia.
23:22So, if you want to make this great dish at home, start by salting the tenderloin and then let it
23:27sit in the fridge overnight.
23:29Cover the roast with honey and a warm spice rub.
23:32And finish the roast under the broiler to crisp the exterior.
23:35So, from America's Test Kitchen, easy beef tenderloin with harissa spice rub.
23:40And you can get this fantastic recipe along with all the recipes from this season, along with product reviews and
23:47select episodes.
23:48Those are all available on our website, americastestkitchen.com slash TV.
23:54When I'll slash back into this meat.
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