Take the beef out of the fridge 2 hours before cooking, to bring it up to room temperature. Put the beef in a roasting tray and lightly coat all over with a layer of salt and black pepper. Cover the meat with a tea towel.

Preheat the oven to 220°C.

Drizzle a little oil into a heavy-based pan, bring the heat up to high and brown the beef all over.

Put the sage, rosemary and whole garlic cloves into the roasting tray, and sit the browned beef on top. Drizzle the rest of the oil over the beef, followed by the wine.

Roast in the oven for 25 minutes, basting the meat occasionally with the pan juices.

If the pan looks like it is drying out, add a little water. Turn the oven down to 200°C and cook the beef for another 20 minutes for medium-rare.

Remove the roast from the oven and check to see how well it is cooked. Either slice a piece off the end to check the colour, or press on the top: medium-rare will feel soft but springy. If the beef is still too red for your taste, return it to the oven for another 5–10 minutes.

Once you have removed the meat from the oven, allow it to rest for at least 30 minutes before eating. (Alternatively, allow it to cool completely, wrap it in cling film or foil, and put it in the fridge to serve at room temperature the next day.)

Pour the cooking liquid into a little bowl or jug, and set aside to cool completely. Slice the beef as thinly as you can, ideally to about 1.5mm (roughly the thickness of an English penny). Arrange the slices on a serving dish and drizzle with the cooled cooking liquid. Serve with a bowl of green sauce.