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World’s Largest Cooking Lesson

March 12, 2015

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Be sure to tune in Sunday, March 15th HSN will present the World’s Largest Cooking Lesson which will run for 24-hours on the network hosted by HSN’s Celebrity Chefs Curtis Stone, Lorena Garcia, Ingrid Hoffman, Eduardo Garcia, Robert Irvine, and more. You’ll get to see Curtis Stone making this recipe for Seared Pepper Steak with Caramelized Brussels Sprouts so be sure to follow along with the recipe provided here.

Don’t miss:

  • Curtis Stone will be the anchor of the HSN Cooks event this Sunday, and this cookware set (below) will be his “Today’s Special” for that day so be sure to tune in!
  • Exclusive Sales on Kitchenware - HSN Cooks will give viewers a one-stop shop for all of the cooking needs with compelling special offers on kitchen and food products
  • Chat LIVE with the Chefs - Viewers will have exclusive access to celebrity chef personalities and the creators behind the products with the ability to call in and discuss products while on-the-air
  • Cook Alongside the Chefs – Make recipes with each chef as they give you insider tips and their favorite recipes.

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Curtis Stone 4-piece 12″ Forged-Aluminum Frying Pan Set
Your guests may seem a little excited when you bring out the good stuff, and we ain’t talking about the 30-year-old Scotch. This set of two 12″ frying pans is when it’s time to whip up the stuff, in the form of a fabulous breakfast or dinner. They feature forged aluminum bodies for durability and painted exteriors for stovetop-to-oven-to-table versatility.

Pepper Steak with Caramelized Brussels Sprouts

Prep: 20 minutes
Cook: 22 minutes
Yield: 4 servings
Ingredients
1 tablespoon black peppercorns
6 (6-ounce) center-cut beef tenderloin steaks (1½ inches thick)
1 tablespoon grapeseed oil
3/4 cup dry red wine, such as Cabernet Sauvignon
1 pound fresh Brussels sprouts, halved lengthwise
3 tablespoons unsalted butter
Preparation
To cook the steaks:
1. Using a mortar and pestle, coarsely crush the peppercorns. Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.

2. Preheat a Curtis Stone 12-inch Frypan over high heat. Add the oil and swirl to coat the pan. Add the steaks. Cook the steaks for about 4 minutes per side for medium-rare doneness.

3. Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.

Meanwhile, to prepare the Brussels sprouts:
1. In another Curtis Stone 12-inch Frypan, bring 1/2 cup of water to a boil over high heat. Add the sprouts, cover, and steam for about 3 minutes, or until bright green. Add the butter and cook uncovered over medium-high heat, tossing occasionally, for about 5 minutes, or until the Brussels sprouts are golden brown. Season with salt. To serve, place the Brussels sprouts on plates. Slice the steaks across the grain and arrange the steak slices alongside the Brussels sprouts. Drizzle with the wine reduction and any accumulated juices from the steaks.



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