Pat the meat dry with paper towels and season with salt and freshly ground black pepper on all sides. Heat 2 tablespoons of olive oil in a frying pan and brown the meat on all sides over medium-high heat.

When the meat is nicely browned, transfer it to a plate and set aside. Add minced carrot, celery, and onion to the fat remaining in the frying pan, and season with salt. Stir over medium heat with a wooden spatula, scraping along the bottom to include all the browned bits in the sauce, until the vegetables are golden, 5 to 10 minutes. Deglaze with 180 ml of red wine. Add 2 tablespoons of dried myrtle berries and bring to a boil. Once it boils, reduce the heat and cook until reduced by half. Then turn off the heat. Add the juices that leaked out of the browned meat to the sauce as well. Bring the sauce to a boil, stirring, until it thickens. Turn off the heat. Taste and adjust the seasoning. Slice the meat and serve it with the sauce on preheated plates.