Heat 1 tablespoon oil in a large frying pan and cook the onion over a low heat for 15 minutes until really soft. Stir in the garlic, tomato purée, sugar and paprika and cook for a further 1 minute. Add the cherry tomatoes and cook for 2 minutes or until starting to wilt. Carefully add the brandy to the pan and cook for 1 minute until reduced down.
Meanwhile, heat the remaining oil in another large pan, add the steaks and cook for 3 minutes on each side until golden but still pink in the middle. Set aside for a couple of minutes to rest.
Cut the steak into thick strips and arrange on serving plates, then spoon over the tomato sauce and soured cream. Serve with plain rice.