Take the beef out of the refrigerator at least an hour before cooking to bring to room temperature.

Wash the potatoes and remove the eyes.

Arrange potatoes on a plate, wrap with plastic wrap, and microwave at 600 W for 4-4:30 minutes until easily pierced with a skewer.

Prepare a lid and damp kitchen towel next to the frying pan.

Mix the steak sauce ingredients together in a container.

Heat a frying pan over medium heat and melt the beef tallow.

Add the mashed garlic to the pan and stir-fry until fragrant.

Adjust the heat to prevent garlic from burning.

Sprinkle the steak with salt and pepper just before cooking.

When the beef tallow has dissolved and the garlic begins to brown, remove both from the pan and increase the heat to high.

Fry the side of the steak that will be served facing up until browned.

Flip the steak and cook the other side until browned, then turn off the heat.

Press the damp towel onto the bottom of the pan to reduce the heat.

Cover the pan with the lid and steam over low heat for about 1 minute for 2 cm thick steaks.

Return the heat to high and remove the lid.

Flambé the steak with brandy.

Turn off the heat and remove the steak from the pan.

Turn the heat back on.

Add the prepared steak sauce to the pan and mix with the remaining steak juices.

Heat the sauce until just before boiling.

Transfer the steak and sauce to a plate and serve immediately.