In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved shallots and cook until they are golden brown and caramelized, about 8-10 minutes. Remove from the skillet and set aside.

In the same skillet, add the apple cider and balsamic vinegar. Bring to a boil, then reduce the heat and let it simmer until it thickens to a syrupy consistency, about 15-20 minutes. Stir in the thyme leaves and season with salt and pepper. Add the caramelized shallots back into the skillet and toss to coat them in the glaze.

Preheat a grill or grill pan over medium-high heat. Season the T-bone steaks with salt and pepper. Add the remaining tablespoon of olive oil to the grill, then place the steaks on it. Cook for about 4-5 minutes on each side for medium-rare or until they reach your desired doneness. Remove the steaks from the grill and let them rest for 5 minutes.

While the steaks are resting, bring a pot of salted water to a boil. Add the diced turnips and cook until tender, about 15-20 minutes. Drain the turnips and transfer them to a blender. Add the heavy cream, prepared horseradish, and butter. Blend until smooth and velvety. Season with salt and pepper to taste.

On each plate, add a generous spoonful of the velvety turnip and horseradish reduction. Place the rested T-bone steak on top, then spoon the apple cider balsamic-glazed shallots over the steak.

Optionally, garnish with additional thyme leaves for presentation. Serve immediately and enjoy!