Using the heel of a hand, gently press the cracked black pepper into the surface of the meat.
Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer. Roast in a 325 degree F oven until thermometer registers 140 degree F for medium-rare (1-12 to 1-3/4 hours). Cover the meat with foil and let stand 15 minutes before carving. (Meats temperature will rise 5 degree F during the standing time.)
If using dried mushrooms, in a small bowl, cover the dried mushrooms with some hot water; let mushrooms stand 20 minutes. Drain and rinse mushrooms under warm running water; squeeze out excess moisture. Slice the mushrooms. Set aside.
In a medium saucepan, melt butter over medium heat. Add the shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Stir in the flour. Add broth and wine. Bring to boiling. Simmer, uncovered, over medium high heat for 6 to 8 minutes or until liquid has been reduced by half, stirring often.
Stir in ginger, 1/4 teaspoon salt, and 1/4 teaspoon white pepper. Whisk in the whipping cream. Cook, whisking constantly, over medium heat for 5 minutes or until the mixture thickens.
Stir in the reserved morels and the bourbon. Cook and stir until heated through. Season to taste with additional salt and ground white pepper.
Thinly slice meat across the grain. Arrange slices on a serving platter. Pour some sauce atop meat. Pass the remaining sauce.