Heat large nonstick skillet over medium heat until hot. Season beef Ribeye Cap Steak with 2 teaspoons Creole Seasoning. Place steak in skillet; cook 17 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; Let rest 10 minutes.
Meanwhile, heat oil in large stock pot until hot. Add onion, celery, shallot, garlic and remaining 2 teaspoons Creole Seasoning. Cook 4 to 5 minutes until all vegetables are translucent. Add stock; bring to a boil. Add pasta; cook 2 to 3 minutes until pasta is hot.
Carve steak into thin slices. Divide soup between 4 bowls; top with steak. Place 2 egg halves in each bowl. Garnish with hot pepper sauce, creole seasoning and mint leaves, as desired.
Nutrition information per serving: 441 Calories; 199.8 Calories from fat; 22.2g Total Fat (6.8 g Saturated Fat; 0.5 g Trans Fat; 3.4 g Polyunsaturated Fat; 8.4 g Monounsaturated Fat;) 245 mg Cholesterol; 1640 mg Sodium; 27 g Total Carbohydrate; 2.6 g Dietary Fiber; 33 g Protein; 4.7 mg Iron; 644 mg Potassium; 5.9 mg NE Niacin; 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 8.5 mg Zinc; 59.2 mcg Selenium; 161.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.
Filed Under:Soups, Stews & Chili