Baked carrot fritters with steak

For 4 people:

2 large baking potatoes
1 large beetroot, 1 squash
1 eyelash
A little oil, salt and pepper
1 steak
Fresh thyme
50 g feta
50 g butter
1/4 l whipping cream
50 g chopped hazelnuts

Cut the vegetables into coarse pieces, toss them in oil and place them in a baking pan. Bake them in the oven for about 45 minutes at 180 degrees. Fry the steak medium in butter on a hot pan. Remove it and let it rest. Use the frying pan for the sauce. Toast the chopped nuts in it and add cream, salt and pepper. Let the sauce simmer for a while. When serving, arrange the vegetables with crumbled feta and fresh thyme, slices of steak and a little nut sauce. Sprinkle with a little salt flakes.