Sear the roast in a hot skillet on all sides with salt and pepper. Transfer it to the oven tented with foil and bake at 350ºF until inside reaches 120ºF for medium-rare.

Let rest for 20 minutes. Bring a pot of water to a boil and add salt until it tastes like the ocean.

Add the slender leeks, asparagus and peas and cook until they turn vibrant, then transfer to a bowl of ice and water.

Arrange on a platter along with raw veggies (very thinly sliced radishes and purple turnip, pea sprouts and fresh mint) and serve with your favourite mustardy vinaigrette.⁣⠀