After washing, dry the meat and cut the fat into small pieces.
Rub the roast with a little coarse salt and season with pepper. Heat oil in a frying pan and sear the meat in it. Preheat the oven to 200 °C. Put the sage, rosemary and the chopped garlic cloves in a high gratin dish with the roast and the roast stock. Cook in the oven for about 40 minutes, basting from time to time with the stock as it forms.
In the meantime make the sauce. Heat the oil in a pan and sauté the chopped shallots. Add the anchovy fillets, the strained tomatoes and the rinsed capers and cook gently until the sauce has thickened. Taste and season if necessary.
Place the sliced meat on a warmed plate. Pour the roast stock through a sieve and add to the sauce form served separately. Mix well.
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