Filet with Whiskey Vinaigrette and Sauteed Parmesan Potatoes

2 8 oz. Beef Filets

Salt and Pepper to taste
Garlic Powder to taste

3/4 cup Whiskey

1/2 cup Balsamic Vinegar

5 tbsp. Unsalted Butter

3 medium potatoes, skinned

3 scallions, diced

1/2 cup parmesan cheese

1 tbsp. extra virgin olive oil

Season filets with salt, pepper and garlic powder on both sides.

Put 2 tbsp. butter into a medium-high heat pan.

Add the filets, and brown on all sides.

Pour 1/2 cup whiskey and 1/2 cup vinegar into pan with filets.

Cover pan and simmer for about 15-20 minutes depending on how you like your steak.

Dice the potatoes into bite-sized pieces.

Season the potatoes with salt and pepper.

Saute the potatoes in 3 tbsp. butter, until golden brown, about 1o-15 minutes.

Remove steaks from pan and let rest for about 3-5 minutes.

Add scallions and cheese to the potatoes and fold together, being careful not to mash the potatoes.

Deglaze pan with 1/4 cup whiskey, 1/8 cup vinegar and 1 tbsp. olive oil.

Pour vinaigrette through a sieve and reserve liquid.

Slice filets and plate each one over the potatoes. Serve the vinaigrette over the filets.

Simmering filet is a great way to cook it. It makes the filets really tender. We were able to eat the steaks with butter knifes, and that's not an exageration.