The May Revolution was a week-long series of events that took place from May 18 to 25, 1810, in Buenos Aires, capital of the Viceroyalty of the Río de la Plata, a Spanish colony that included roughly the territories of present-day Argentina, Bolivia, Paraguay and Uruguay. The result was the removal of Viceroy Baltasar Hidalgo de Cisneros and the establishment of a local government, the Primera Junta, on May 25. These events are commemorated in Argentina as “May Week”.
Because of this date, the recipe that I’m going to show you is Argentinian.
300 gr beef tenderloin
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, and bay leaf may be included. The sauce is served cold. The tenderloin should be first sealed in a hot pan and then transfered in the oven. When it’s ready to the level you like, serve it with the sauce on top.
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