Remove the T-bone from the refrigerator 10 minutes in advance. Prepare a cooling rack over a large plate (or set a small overturned plate on top of the large plate).
Season the filet on both sides with sea salt and pepper.
Heat the olive oil in a heavy frying pan over a high heat. Place the T-bone and reduce the heat to medium, add the butter, in a motion away from yourself so as not to splatter you with hot fat. For rare steak, cook 2 minutes each side. For medium 4 minutes each side. Occasionally rotating the steak in frying pan and spooning hot fat over it.
Remove the steak to the rack and season with sea salt and pepper on both sides. Let rest for 1 minute and serve immediately.
For the hazelnut cream:
Place the hazelnut in a rack and bake in the oven 165c for 12 minutes, or until golden brown.
Place them in blender with the rest of the ingredients, add some extra water for smoothing the cream. Pass through fine sieve. Keep the cream in cool place.
For the carrots and onion:
In a bowl, whisk together the olive oil, ginger, orange, soy sauce, sea salt, black pepper, cumin seeds and honey.
Clean the carrots and shallots.
Place the carrots and shallots in a roasting tray or earthenware dish, add the above mixture and toss well.
Cover tightly with tinfoil and cook for 35 minutes in preheated oven to 175c. Remove the foil and cook for further 10 minutes until the carrots and shallots have browned and caramelized nicely.