Brazilian rib eye steak with mushrooms, tomatoes, potatoes roasted in goose fat, and gravy

PREPARATION

• 1
  Bring the beef stock to a boil with a sprig of thyme and simmer until only a maximum of 2 dl remains. Only then season it.
• 2
  Peel and chop the potatoes, then cook them in salted water.
• 3
  Blanch the cherry tomatoes, peel them, sprinkle with half salt and half sugar, then place them on a baking sheet lined with parchment paper and put them in a 100-degree Celsius oven until they slightly dry out and their flavor concentrates.
• 4
  Spread the potatoes on a baking sheet and heat the fat with one or two sprigs of thyme and crushed garlic cloves, then pour over the cooked potatoes and place in a 180-degree Celsius oven until golden brown.
• 5
  Take the steak out of the refrigerator in time and cook it to your desired doneness in a heavy pan or on a grill at high heat. Medium-rare is recommended, with an internal temperature of around 55 degrees Celsius. Then let the meat rest in a warm place for at least 10 minutes.
• 6
  Towards the end of cooking, add mushrooms, one or two crushed garlic cloves, thyme, and a spoonful of butter to the fat, then baste the steak with the frothing butter at the end of cooking. Meanwhile, the mushrooms will also cook in the fragrant buttery fat.
• 7
  Serve the rested steak with potatoes, reduced stock, tomatoes, and mushrooms.