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

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.

Peel and chop the potatoes, then cook them in salted water.

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.