1. Season the roast with the salt and pepper. Heat 1 Tbs. of the olive oil in a large skillet over med-high heat. Add the meat and cook until well browned on both sides, about 6 minutes. Remove meat and set aside.
2. Add the remaining olive oil and the shallots to the pan; cook 1 minute. Add the broth, increase heat to high, and bring to a boil. Return the roast to the pan along with any juices, reduce to a simmer, cover and cook for 18 minutes or until done (160F).
3. Transfer the meat to a platter; cover. Add tarragon to skillet and cook until the liquid is reduced by half (about 7 minutes). Remove from the heat and add the half-and-half, if using. Sice meat against the grain into thin slices. Drizzle with sauce to serve.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (71%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 32.3mg||1 %|
|Potassium 73mg||2 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2g|
|Protein 0.8g||1 %|
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Calories per serving: 34
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