Question I like to coat the tenderloin with cracked pepper and kosher salt before searing.
Is it ok to still do this if I pre sear the tenderloin or will it dry it out?
Thanks,
Answer Ed:
The purpose of searing is two fold, to create the browning reaction, that creates that intensely flavored layer of brown goodness on the meat, and to cause the outer layer of tissue to contract sealing in juices. Searing with the pepper on can cause the pepper to burn imparting a burned bitter scorched taste. I would add the salt and pepper after searing. There are differences of opinion on this.
I also think that coarse pepper prevents good browning. The large grains keep the meat surface from coming in direct contact with the hot metal. This lets steam form between the meat and the cooking surface and actually braises the meat. Drying the surface of meat before frying or searing is an attempt to prevent this.
Sear it them brush with olive oil and then added your pepper and salt then finish the cooking.
