Beef Fillet with Beer

Chop and sauté the celery, carrot, and onion in a drizzle of extra virgin olive oil. Rub the fillet with salt and pepper, lightly flour it, and place it in the pan with the aromatics. Brown it on all sides, then lower the heat to the minimum and add the beer. Cover and cook for an hour and a half. Once cooked, slice the fillet, reduce the sauce to the right consistency, and serve, of course, accompanied by a good beer.