In a medium saucepan on high heat, add bourbon and reduce to 1/3 in volume, about 30 to 40 seconds.

Add beef stock, maple syrup, mustard, a pinch of salt and pepper, and a pinch of crushed pepper and whisk until well incorporated, then reduce to medium-high heat.

Continue to cook for two and a half to three minutes until reduced by half in volume and slightly thickened; cool to room temperature.

In a small saucepan on medium heat, add butter, leeks, garlic, and a pinch of kosher salt; sauté until tender, about 2 minutes.

Remove sautéed leeks and garlic from heat and cool to room temperature.

In a medium pot, boil potatoes in salted water for about 8 to 10 minutes, until fork-tender.

Drain potatoes, place in a medium bowl, and mash potatoes until all lumps are gone.

Add leeks, garlic, eggs, Parmesan cheese, chives, flour, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and baking powder and mix everything together until completely incorporated.

In a large cast-iron pan, add grapeseed oil and bring to medium to medium-high heat.

Add two heaping tablespoons of potato mixture to form each pancake in batches of 4 pancakes; press down each potato pancake with a spoon or spatula to flatten slightly.

Pan-fry each potato pancake 2 to 3 minutes, until golden brown on each side.

Remove from pan and place on a paper towel-lined sheet pan; lightly sprinkle kosher salt on top of potato pancakes while still hot.

Thaw filets in refrigerator overnight and leave on counter to bring to room temperature, about 20 minutes, then pat dry on all sides with paper towel and season generously with salt and pepper.

In a large cast-iron pan, bring to medium-high heat and add grapeseed oil.

Sear top and bottom of filet for 2 minutes each side, crisp bacon all around filet by searing on sides. (Should take about 1 minute total to crisp up bacon.)

Turn off heat, add butter to pan, and pour about 1 heaping spoonful of maple-bourbon glaze on top of filets, then baste with butter and glaze mixture in pan for about 20 seconds.

Remove metal skewer from filets and rest for 5 minutes for medium-rare doneness; for more cooking doneness, refer to Omaha Steaks cooking chart.

Serve filets with remaining maple-bourbon glaze.