March Culinary Madness continues!  On Sunday, March 15th, HSN is presenting the “World’s Largest Cooking Lesson” hosted by the adorable Aussie transplant to LA Curtis Stone.  (Curtis, in case you are reading, I’m still trying to get a reservation at Maude.  Anything you can do about that?)  Other celebrity chefs joining in the fun include Lorena Garcia, Ingrid Hoffman, Eduardo Garcia, and Robert Irvine.

Curtis Stone HSN

Photos Courtesy of HSN

The “World’s Largest Cooking Lesson” will feature recipes you can cook while the chefs offer insider tips for success in the kitchen.  You can also chat live with the chefs and ask them about the products they have to offer.   Did I mention that there will be exclusive sales on kitchenware, including Curtis Stone’s signature brand?  It is a good opportunity to stock up, replace kitchenware, or purchase gifts for the upcoming graduation/wedding season.   This is “March Culinary Madness” for the cooking enthusiast!

Curtis Stone's Cookwear

You don’t want to miss this – Curtis Stone 4-piece 12″ Forged-Aluminum Frying Pan Set Photos Courtesy of HSN

HSN has graciously allowed me to share with you one of Curtis Stone’s recipes.  It is for the beef and Brussels sprout lover – in fact, I think Curtis had me in mind when he created this recipe.   Beef, Brussels sprout and Cabernet Sauvignon are the main components to the recipe.  It is a winning combination! Give it a go, and make sure to watch “World’s Largest Cooking Lesson” at HSN on Sunday, March 15th!

Curtis Stone's Seared Pepper Steak with Caramelized Brussels Sprouts

Photo Courtesy of HSN


Curtis Stone’s Seared Pepper Steak with Caramelized Brussels Sprouts
Prep time

Cook time

Total time


Recipe type: Entree, Vegetable
Serves: 4

  • 1 tablespoon black peppercorns
  • Six 6-ounce center-cut beef tenderloin steaks (1½ inches thick)
  • 1 tablespoon grapeseed oil
  • ¾ cup dry red wine, such as Cabernet Sauvignon
  • 1 pound fresh Brussels sprouts, halved lengthwise
  • 3 tablespoons unsalted butter

  1. Method
  2. To cook the steaks:
  3. 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.
  4. 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.
  5. 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 ¼ cup, about 4 minutes.
  6. Meanwhile, to prepare the Brussels sprouts:
  7. In another Curtis Stone 12-inch Frypan, bring ½ 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.
  8. To serve:
  9. 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.