TENDERLOIN TO THE RESCUE.

Byline: Pat Dailey Special to the Daily News

Whoops! You've committed yourself to hosting a New Year's Eve dinner party, and all of a sudden, you wonder how to find time to cook a festive meal during this hectic season.

There are solutions that put holiday flair on the right timetable. Beef tenderloin, a sumptuous splurge, cooks in about 30 minutes and can take its place at the fanciest of tables. It's costly but often is on sale this time of year and has almost no waste.

Side dishes should have the same stylishness. The tenderloin is teamed with seared mushrooms, a dish that's done in minutes. Preparation time is cut to almost nothing when you buy presliced mushrooms, either in 1-pound packages or at the salad bar. A handful of exotic mushrooms are a nice addition but can be left out if the price is too high.

The salad is simple and pretty. Although it takes a little last-minute work, the basic components can be assembled ahead of time.

Dessert can be a special family recipe, something picked up at your favorite bakery or perhaps some holiday cookies or candy.

ROASTED TENDERLOIN OF BEEF WITH TARRAGON 

2 sprigs fresh tarragon

1 small beef tenderloin, 3 to 4 pounds, tied, at room temperature

1 tablespoon olive oil 

1 clove garlic, cut in half

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

Cut each sprig of tarragon into several pieces and insert pieces between folds of meat. Coat meat with oil, then rub all over with cut side of garlic clove. Season with salt, black pepper and cayenne. Place in a shallow roasting pan.

Roast in preheated 450-degree oven until internal temperature reaches 130 degrees F. for medium-rare, about 30 minutes. Let stand 5 minutes before slicing. Makes 6 servings.

SAUTEED MUSHROOMS WITH ARUGULA 

Increasingly, it's possible to buy mushrooms already sliced, either in packages or at the salad bar. They're a great time-saver; just be sure they're not dried out.

3 tablespoons olive oil

1 pound sliced button mushrooms

1/4 pound fresh wild mushrooms, such as chanterelles, sliced

Salt and freshly ground pepper to taste

1 cup packed arugula

1 tablespoon minced fresh tarragon

Heat olive oil in a 12-inch skillet over high heat. When very hot, add mushrooms and cook, stirring almost constantly, just until they begin to soften and brown at edges, 4 to 5 minutes. Add salt and pepper to taste.

Remove from heat and fold in arugula and tarragon. Serve at once. Makes 6 servings.

HOLIDAY SALAD

DRESSING:

1 tablespoon tarragon OR white wine vinegar

1 tablespoon orange liqueur

1 teaspoon Dijon mustard

1/4 teaspoon sugar

Salt and freshly ground pepper to taste

3 tablespoons extra-virgin olive oil

1 tablespoon whipping cream

SALAD:

2 small heads Boston lettuce

1 head radicchio 

1 small tart red apple, unpeeled, cored and cut in strips

1/4 cup (1 ounce) EACH crumbled blue cheese and chopped toasted walnuts

24 large Belgian endive leaves

1 1/2 tablespoons minced fresh tarragon OR parsley

Pomegranate seeds for garnish (optional)

For dressing, combine vinegar, orange liqueur, mustard, sugar, salt and pepper in a small bowl and stir to dissolve salt. Add oil and mix well, then add cream.

For salad, cut Boston lettuce and radicchio into ribbons and toss with apple, cheese and walnuts.

At serving time, toss lettuce mixture with dressing and place a cluster in center of each of 6 salad plates. Arrange 4 leaves of endive on each, with points meeting in center of salad. Sprinkle minced tarragon and pomegranate seeds on plates around salad and serve at once. Makes 6 servings.