Method:
1 Preheat oven to 220°C fan-forced.
2 Place pumpkin wedges on an oven tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 12-15minutes or until golden and tender.
3 Heat a char-grill pan over medium heat, drizzle both sides of the steak with olive oil and seasoned with salt and pepper, cook for 3-4 minutes each side for medium or until cooked to your liking, rest for 5 minutes and slice.
4 Add the baby beetroot slices to the chargrill pan, cook for 2-3 minutes, add wine to pan and bring to a boil. Add stock, simmer for 2 minutes or until reduced by  half.
5 Heat oil in a frying pan over medium heat, add the beet leaves and cook for 1 minute or until just wilted.
6 Plate roasted pumpkin and beet leaves and beef on a plate.  Spoon the sauce over the beef to serve.