Place peppercorns, vinegar and 2 tablespoons water in a small bowl. Set aside to soak for 5 minutes.
Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Reduce heat to medium-low, add peppercorn mixture and bring to the boil. Reduce heat and simmer for 1-2 minutes or until liquid has nearly evaporated. Add stock and sour cream and simmer, stirring occasionally, for 3-4 minutes or until thickened. Season.
Serve veal with peppercorn sauce, chives, pumpkin and broccolini.
Veal eye fillet or scotch fillet also works well in this recipe.
Serve with a simple green salad instead of vegetables, if desired.