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5 Things to Know Today: Canada Enters Recession, Oil Slips on Iran Ceasefire Talk

Saturday, May 30, 2026 — Your quick-hit Canadian financial briefing for the day. 1.Canada Officially Meets the Definition of a Technical Recession Statistics Canada confirmed Friday that real GDP contracted 0.1% on an annualized basis in Q1 2026 — following a revised 1.0% drop in Q4 2025 . That's two straight quarters of negative growth, which meets the technical definition of a recession. The miss was a big one: economists had forecast growth of 1.5% . The main culprits were a surge in imports (up 2.9%, largely gold), declining business capital investment (down 0.7% — its fifth consecutive quarterly drop ), and weakness in resource extraction and construction. On a per-capita basis, GDP actually edged up 0.2% as Canada's population shrank for the second quarter in a row. Not everyone is ready to call it a full recession: some economists note that three of the four weak months were isolated, and early April data points to a sharp 0.4% rebound . Still, the numbers ...
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Beef Tenderloin with Red Wine Sauce

 


A classic and elegant dish, Beef Tenderloin with Red Wine Sauce is perfect for special occasions or holiday gatherings. 

Ingredients

For the Beef:

  • 2 lbs beef tenderloin, trimmed and tied
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper

For the Red Wine Sauce:

  • 2 cups dry red wine
  • 2 cups beef stock
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 tbsp butter
  • 1 tbsp flour

Instructions

  1. Prepare the Beef:

    • Preheat the oven to 400°F (200°C).
    • Rub the beef tenderloin with olive oil, salt, and pepper.
    • Heat a skillet over medium-high heat and sear the tenderloin on all sides until browned. Transfer to a baking dish.

  2. Roast the Beef:

    • Roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare, about 25-30 minutes. Let it rest for 10 minutes before slicing.

  3. Make the Sauce:

    • In the same skillet, sauté shallots and garlic in a bit of oil until softened. Add red wine, scraping up browned bits from the pan.
    • Stir in beef stock and thyme. Simmer until reduced by half.
    • Mix butter and flour to form a paste, then whisk into the sauce. Simmer until thickened.

  4. Serve:

    • Slice the beef tenderloin and serve with red wine sauce drizzled on top.

This dish pairs beautifully with mashed potatoes or roasted vegetables.


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