For the Sauce: 1. Heat olive oil and sauté the carrot and the shallots, adding the green pepper when carrots and shallots are nearly cooked through. 2. Add the brandy in a slow stream and cook until evaporated. 3. Add the whipping cream and allow the sauce to reduce for about 2 minutes. 4. Slice the meat roll and pour the sauce over it. Serve warm.