Rub the steak well on both sides with salt, pepper, thyme and olive oil and allow to stand briefly.
Sear on both sides in a frying pan, place in the oven preheated to 180 °C and cook for 10 minutes.
In the meantime, toast the brioche slice, fry the goose liver in a little foamed butter and heat up the goulash juice.
Now first arrange the brioche toast on a preheated plate. Take the steak out of the tube, place it on the toast and cover it with goulash juice. Place the foie gras on top and sprinkle with thyme, cress and freshly ground black pepper.
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