Sort baby spinach, wash and drain well. Peel garlic and shallots and dice finely. Finely dice the beetroot. Chop hazelnuts coarsely. Wash thyme and dab dry. Pluck leaves from the stem and chop finely.
Dab the meat dry and season with salt and pepper. Heat the oil in a large pan and fry the steaks for approx. 4 minutes, turning them once. Remove the steaks, place them in an ovenproof dish and bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see
manufacturer) 20-30 minutes to finish cooking.
Fry the garlic, shallots and beetroot in the frying oil over medium heat. Add butter and vinegar. Season to taste with salt and pepper. Add thyme and hazelnuts.
Wash the apples and pears, grate them dry, quarter them and remove the core. Cut quarters into thin slices. Fry the slices briefly in a pan without fat. Add sugar and let it caramelize.
Take the steaks out of the oven and cut into strips. Arrange the spinach on 4 plates. Place lukewarm apples and pears on top and sprinkle with beetroot vinaigrette. Spread parmesan shavings on top and serve with steak strips.