Twin Beef Tenders With Debris Sauce @ K-Paul’s Louisiana Kitchen
One of the most popular dishes at Paul Prudhomme’s unique restaurant, this is something he created–in a much more polite form–when he was executive chef at Commander’s Palace in the 1970s. The debris is the distinctive part. That’s what’s left on the cutting board after you slices up a beef roast. You combine it with the makings of a brown sauce, plus some beef you shredded on purpose, and add some Cajun seasonings. The steaks are nice USDA Prime tenderloins, cut thick from the narrow end (the best part, if you ask me), and rendered crusty on a hot black iron skillet. While you might feel funny about passing up the likes of crawfish for a steak in this place, don’t. It’s as distinctive and exciting as anything else there.
K-Paul’s Louisiana Kitchen. French Quarter: 416 Chartres. 504-524-7394.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.