In a food processor, pulse all the tapenade ingredients until the mixture is semi-smooth. Set aside.
Mix together the mayonnaise, garlic, white wine vinegar, Dijon mustard and water. Add the pink peppercorns and watercress. Mix gently. Set aside.
Preheat the oven to 500°F (260°C).
Season the roast with the salt, pepper and thyme.
Roast in the oven for 15 minutes.
Lower the heat to 350°F (180°C).
Spread about 1/4 cup (60 mL) of the tapenade on the roast and return to the oven for 30 minutes.
Serve with the remaining tapenade and mayonnaise.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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