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.