Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced. Place carrots on a large baking tray. Drizzle with half the oil. Roast for 20 minutes or until golden and tender.
2.Meanwhile, heat remaining oil in a large frying pan over high heat. Add beef; cook for 2-3 minutes each side for medium or until cooked to your liking. Remove from pan. Cover with foil; rest for 5 minutes.
3.Add wine to pan; simmer for 2 minutes or until reduced by half. Add capers, then whisk in the butter until smooth. Add juice; simmer for 1 minute. Remove from heat.
4.Bring milk and 2 cups water to the boil in a large saucepan over moderate heat. Gradually add polenta, stirring. Cook and stir for 3-5 minutes or until quite thick. Season with salt and pepper. Spoon polenta onto serving plates. Top with carrots and beef. Serve drizzled with caper sauce.
You can use 3 large carrots, peeled and cut into thick batons, instead of baby carrots.
Note
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