Nathalie Dupree

Peppery Beef Tri-Tip Roast

Makes 6-8 servings

This is a dish that does not require much preparation before it is baked and soon on the table. A time saver like this is a good choice for any cook. This cut is new to the South, originating in the 1950’s in California, and taking until the turn of the 2000’s to reach our grocery stores on a regular basis. It is known for its combination of flavor and tenderness when not overcooked. Cut from the bottom triangle of the sirloin, the tri-tip is an irregular triangle that provides well done meat at the ends of its triangle, with more rare pieces on the thicker point. If only one temperature of meat is desired, the bottom points may be tied together making a thicker roast that has all parts cook more evenly. It is important to remove it from the oven ten minutes before carving to enable the temperature to rise and for the roast to rest and its juices distributed.
1 beef tri-tip roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
1 tablespoon packed brown sugar
1-2 teaspoons cracked black pepper
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme or rosemary
Preheat oven to 425 degrees.

Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt and thyme. Rub this seasoning mixture onto the beef roast. Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140°F for medium rare; 155°F for medium, approximately 20-30 minutes depending on thickness. Tent loosely with aluminum foil; let stand 10 minutes. Carve against the grain into thin slices.


Meri’s Watermelon Salad

Watermelon has always been a staple at southern cookouts This is a spectacular addition with a crumble of salty feta and a handful of the fresh, sweet blueberries that are in season simultaneously, it makes a beautiful red white and blue salad that’s delicious and healthy.

2 cups fresh watermelon, cut into sticks or cubes
1 pint fresh blueberries
6 oz feta cheese, crumbled or grated
1 (5oz) package fresh mache or baby spinach
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
salt and fresh pepper
fresh herbs to taste (basil, thyme, rosemary, etc)

Whisk the Dijon mustard and honey with the balsamic vinegar in a small bowl. While whisking, slowly drizzle in the olive oil. Season with salt and fresh pepper. Add fresh herbs from the garden if available! Toss the greens with the dressing (you may have some leftover) and divide onto 4-6 serving plates with the watermelon, blueberries, and feta. If using for a cookout, assemble salad ingredients together in a large serving bowl and dress just before serving.

Nathalie to Teach Cooking Classes in Mexico

Great news! I'm taking a group to San Miguel de Allende for cooking classes in November!

I'll be doing entertaining classes in the afternoon, with those going with me choosing to take other lessons if they would like.

If you are interested, please click on the link below.

Nathalie Offers Cooking Classes at her historic home!

Nathalie Dupree offers demonstration cooking classes to large groups in a faciity of their choosing. This price is to be negotiated. She also teaches private one week full participation classes to groups of four people. The group must organize itself. The fee is $1,250.00 per person, with a 50% deposit required. The students work out the class schedule and recipes with Ms. Dupree.They are both fun and hard work, and usually are from 10 a.m. to 4 p.m. M-F. Sorry, no individuals, only prearranged groups.

Recipient of the Cordon Bleu Advanced Certificate, known for her teaching expertise and warm personality, Nathalie has hosted over 300 top-rated television cooking shows on PBS, The Learning Channel and The Food Network. She is the author of eight cookbooks, including her most recent, Nathalie Dupree’s Comfortable Entertaining, 1999 James Beard Award, the food world's equivalent of the Academy Awards. Nathalie founded Rich’s Cooking School in 1972 and has taught more than 10,000 students around the world.