Hollandaise sauce

• For the hollandaise sauce, place water and vinegar into a small saucepan and season with salt and pepper. Bring to a simmer and gently reduce by half.
• Place a heatproof bowl set over a saucepan of barely simmering water. Add egg yolks and vinegar mixture to bowl, and whisk continuously until the egg yolks become frothy. Gradually add butter, one piece at a time, whisking constantly until butter is incorporated and the sauce has thickened. Season to taste with salt and lemon juice. Cover surface of sauce with plastic wrap and set aside until needed.
• Preheat oven to 180C and line a large roasting pan with baking paper.
• Remove steaks from fridge and bring to room temperature.
• Place cauliflower and pumpkin in the roasting pan. Drizzle with olive oil and season with garlic sea salt, and toss to coat. Roast for 25 minutes or until golden and tender. Keep warm.
• Remove pan from oven and stir through pine nuts to combine.
• Meanwhile, preheat a chargrill pan over high heat. Drizzle steaks with oil and season both sides with salt. Cook steaks for 3-4 minutes each side for medium rare or until cooked to your liking. Transfer steaks to a plate and cover loosely with foil. Set aside for 3 minutes to rest.
• Divide roasted vegetables and steaks among plates. Serve with hollandaise sauce.