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  • 2 lb (1 kg) beef tenderloin oven roast, tied


  • tsp (5 mL) each salt and pepper
  • 1 tbsp (15 mL) fresh thyme, chopped
  • 2 tbsp (25 mL) fresh oregano, chopped
  • 1/2 cup fresh flat leaf parsley, chopped
  • 1/4 cup canola oil


  • 1/4 cup (75 mL) balsamic vinegar
  • 1/4 cup (75 mL) granulated sugar
  • 2 tbsp (25 mL) spiced rum
  • 1 tsp Dijon mustard

Pre-heat oven to 425 F. Season roast with salt and pepper generously. Added fresh herbs to a blender or processor with oil to make a paste. Cover roast with herb paste mixture and place on a baking sheet or roasting pan. Place an oven safe meat thermometer in centre of roast, place in preheated oven. Roast meat in oven for 10 minutes at 425 F. Then cover with tin foil and lower oven temperature to 275 F. Sauce: Over medium heat add vinegar, sugar, rum and mustard stir until reduced by half and has become a syrup. Remove beef from oven once it reaches 140 F for medium-rare. Remove from oven and allow to rest 10-15 minutes. Beef tenderloin will reach 145 F. Slice into thin slices and pour balsamic reduction over top.

Recipe developed and written by Adriana Barros PHEc

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