Showering the roast with a handful of English Maldon salt adds an extra layer of crunch to the roast’s crust. The sliced roast is then further seasoned with sel gris, a coarse sea salt with deep minerality that pairs beautifully with beef. Be sure to remove the roast from the oven when the internal temperature reaches 120°F; it will continue cooking during the 40-minute rest time. Start making the gravy while the roast is nearly done roasting, finishing it up while the meat rests.

The cream gravy is infused with the heady aroma of caramelized morel mushrooms spiked with sherry vinegar. If morels are unavailable, simply substitute with sliced button mushrooms. Keep the cream gravy hot until ready to serve, up to 30 minutes, and add the tarragon just before serving.