Season roast with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the meat and cook until well-browned on both sides, about 6 minutes total. Remove and set aside.
Add the remaining 1 tablespoon oil to the skillet along with the shallots; cook over medium heat for 1 minute. Add the broth; increase heat to medium-high, and bring mixture to boiling. Return the roast to the pan along with any juices, reduce to a simmer, cover, and cook for 15 to 20 minutes or until an instant-read thermometer inserted in center registers 145°F to 160°F.
Transfer meat to a serving platter to rest; cover. Add tarragon to the skillet and continue cooking the liquid until reduced by about half (7 minutes). Remove from heat and add cream, if using. Season sauce to taste with salt, if desired. Slice the meat against the grain into 1/4-inch thick slices. Drizzle with sauce to serve.