1. Warm the olive oil in a wide, shallow casserole-type pan or a deep frying pan. Brown the meat for 2 minutes each side. Add the onion and the clove of garlic and stir fry for 2-3 minutes until the onion is translucent.
2. Add the prunes and stir. Pour in the wine and brandy, wait for the alcohol to evaporate, then, add the thyme, bay leaf and allspice. Put the lid on and simmer over low heat for 20 minutes approximately.
3. Add the crème fraîche, season with salt and pepper and boil briskly over high heat for a few more minutes.
4. Serve with velvety potato mash: place the mash on the serving plate and top it with the meat and its rich sauce.