Photo: Karen Thomas
Preheat the oven to 220°C/fan 200°C/gas mark 7. Put the beef dripping in a roasting tin and heat in the oven for 10 minutes. Season the beef. Put the onions and carrots in the tin and put the beef on top. Roast for 30 minutes, then baste and add the wine. Roast for a further 30 minutes, then add 250ml boiling water. Roast for a further 10 minutes for rare beef.
Put the mint, parsley, basil, capers, olive oil, garlic, mustard and anchovies in a blender and mix to a coarse purée. Season.
Rest the beef, covered with foil, on a board for 20-30 minutes. Put the tin on the hob and simmer for a few minutes. Skim off the fat and take out the vegetables. Serve thick slices of beef with the tin juices and salsa verde.