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Oil jumps above US$105 after Riyadh blasts, futures slip and yields near 24-year highs. TSX, Wall Street and global markets for Oct 8.

  Canadian Money Brief | Thursday, October 8, 2026 | Morning edition Oil is jumping, futures are sliding and bond yields are sitting near 24-year highs. Explosions in Riyadh, including a blast at the city's airport, sent crude sharply higher early Thursday and pushed U.S. stock futures lower. That follows a rough Wednesday for Toronto, where banks and miners dragged the TSX down. Here is where every major market stands before the open. Key takeaways Brent crude jumped about 5% to above US$105 a barrel; WTI rose about 5% to roughly US$92.75. S&P 500 futures are down about 0.6% and Dow futures about 1% after Wall Street's four-day winning streak ended Wednesday. The TSX fell about 1.7% Wednesday to near 35,040, led lower by the big banks and gold miners. The U.S. 10-year yield touched 5.36% on Wednesday, its highest since April 2002, and is hovering near 5.3% again. Markets are pricing in at least one Bank of Canada rate hike by year-end. Canada: TSX stumbles as banks and m...
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Peppery Roast Beef:

 


With its spicy peppery coating and creamy horseradish sauce, this tender roast is sure to be a favorite in your household.

  • Ingredients:

    • 1 boneless beef eye round or top round roast (4 to 5 pounds)
    • 1 tablespoon olive oil
    • 1 tablespoon seasoned pepper
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • Horseradish Sauce:
      • 1 cup sour cream
      • 2 tablespoons lemon juice
      • 2 tablespoons milk
      • 2 tablespoons prepared horseradish
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper

  • Directions:

    1. Preheat oven to 325°.
    2. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast.
    3. Place fat side up on a rack in a shallow roasting pan.
    4. Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    5. Let stand for 10 minutes before slicing.
    6. In a small bowl, combine the sauce ingredients.
    7. Serve with roast.


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