Using the heel of your hand, gently press the cracked black pepper into the surface of the meat.
Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree F oven until thermometer registers 140 degree F for medium-rare (1-1/2 to 1-3/4 hours). Cover with foil; let stand 15 minutes before carving. (The meat's temperature will rise 5 degree F during standing.)
In a small bowl, cover the dried mushrooms with hot water. Let stand 20 minutes. Drain and rinse mushrooms under warm running water; squeeze out excess moisture. Slice the mushrooms into rings. 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 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 mixture thickens. Stir in the reserved morels and bourbon. Cook and stir until heated through. Season to taste with additional salt and ground white pepper.
Thinly slice meat across the grain. Arrange meat slices on a serving platter. Pour some sauce atop meat. Pass the remaining sauce. Makes 8 to 10 servings.