The enveloping aroma of beer-braised beef tenderloin fills the kitchen, capturing the attention of anyone nearby. This dish, typical of the Friuli Venezia Giulia tradition, is made with simple yet character-rich ingredients, such as the tenderloin and the aromatic vegetables that accompany it. The slow cooking technique, where the meat is infused with beer, allows for a unique tenderness, while the warmth of extra virgin olive oil enhances the flavors. Perfect for a family dinner or a Sunday lunch, beer-braised beef tenderloin is destined to become the star of special moments, perhaps paired with a side of mashed potatoes or a simple vegetable purée. This dish is not just a way to nourish oneself, but an opportunity to gather around a beautifully set table, where each bite tells the story of a land rich in culinary traditions.

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.