Bring thawed filets to room temperature for 20 to 25 minutes, then pat dry with paper towel and liberally season with salt and pepper on all sides.

Melt butter in large sauté pan or cast-iron skillet.

Once pan is hot, add filets and sear over high heat for 2 1/2 to 3 minutes on each side for medium-rare (130 to 140 degrees Fahrenheit) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.

Remove filets from pan and, just before serving, add whiskey to pan juices and stir. Bring to a boil and cook for 2 minutes, or until alcohol burns off.

Plating: spoon warm whiskey sauce over filets before serving.

Preheat oven to 350 degrees Fahrenheit.

Place peeled and sliced potatoes, sliced leeks, and olive oil in a large mixing bowl, season with salt and pepper, then gently toss to mix well.

Transfer mixture to 6x9-inch baking dish and pat gently to form an even layer.

Cover dish with foil and bake in oven for 1 1/2 hours, or until potatoes are tender.

Let cool completely at room temperature for 1 hour, then cover with plastic wrap and chill in refrigerator for 1-2 hours.

When ready to serve, preheat oven to 450 degrees Fahrenheit.

Cut potatoes into 4 even sections then, using a metal spatula, transfer squares to a rimmed baking sheet and place in oven, baking for 30 minutes, or until the tops are browned.

Melt butter in a large saucepan, add mushrooms, and sauté over medium-high heat for about 5 minutes, or until lightly golden.

Add flour, season with salt and pepper, and stir well, then stir in the heated cream and keep warm until serving.