In a bowl, combine the coulotte steak, barrel-aged Worcestershire sauce, olive oil, salt, and black pepper. Marinate for at least 30 minutes at room temperature.

Prepare the Roasted Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, toss the diced potatoes, carrots, Brussels sprouts, red bell pepper, and minced garlic with olive oil, salt, pepper, and fresh thyme. Spread the vegetables on a baking sheet.

Roast the Vegetables

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring halfway through.

Cook the Coulotte Steak

Heat a large skillet over medium-high heat. Add beef tallow and let it melt. Once hot, add the marinated coulotte steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Serve

Slice the coulotte steak against the grain and serve with the roasted vegetables and tallow potatoes.