Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Season beef fillets with cracked black pepper; set aside.
Step 2 Place pumpkin wedges, carrots, capsicums and mushrooms on prepared baking tray in a single layer. Roast veg for 20 minutes, or until tender and golden.
Step 3 Set a large non-stick frying pan over high heat. Add beef fillets; cook for 2–5 minutes per side, or until done to your liking. Transfer steaks to a plate, cover loosely with a sheet of foil to keep warm and leave to rest for 5 minutes.
Step 4 Place baby spinach in a salad bowl with balsamic vinegar and olive oil; toss. Stack roast vegies.
Step 5 Serve grilled steak with a vegie stack, cream cheese, sweet-chilli sauce and baby-spinach salad.