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Bank of Canada Holds the Line as Global Turmoil Clouds Outlook

  Bank of Canada Governor Tiff Macklem takes part in a press conference in Ottawa on September 17, 2025 The Bank of Canada has opted to keep its key interest rate steady at 2.25%, a decision that reflects the delicate balancing act policymakers face as global uncertainty intensifies. With inflationary pressures rising and economic growth showing signs of strain, the central bank is navigating a narrow path shaped by forces largely outside its control. A major driver of the current tension is the surge in oil prices triggered by ongoing geopolitical conflict. Higher energy costs are feeding into broader inflation, raising concerns that price pressures could become more persistent. At the same time, elevated borrowing costs and weakening consumer confidence are weighing on domestic economic momentum. By holding the rate, the Bank of Canada signals caution: it aims to avoid stifling growth while still keeping inflation expectations anchored. The central bank emphasized that it rema...
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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, sautĂ© 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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