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1
Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, salt, and pepper.
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2
Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.
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3
Preheat the oven to 350 degrees.
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4
Bake the Idaho potatoes in the oven for about 1 hour, or until tender.
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5
Remove, split open lengthwise, scoop out the flesh, and reserve for another meal.
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6
Set the potato skins aside.
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7
While the Idaho potatoes are baking, place the red potatoes in a large saucepan of salted water and bring to a boil.
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8
Turn down the heat and simmer for about 20 minutes, or until tender.
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9
Drain the potatoes and return to the sauce pan, stirring them over medium high heat for 1 minute so they are dry.
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10
Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky.
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11
Season with nutmeg, salt, and pepper and fill the potato skins with the mixture.
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12
Keep warm.
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13
Prepare the grill.
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14
While the potatoes are cooking, prepare the sauce.
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15
Melt the butter in a skillet over medium heat, add the mushrooms, and saute for 3 minutes.
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16
Add the shallots and cook for 1 minute longer.
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17
Add the wine and bourbon, and reduce the liquid until it has evaporated.
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18
Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes.
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19
Season with salt and pepper.
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20
Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness.
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21
Transfer to warm serving plates and add a filled potato half to each plate.
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22
Spoon the sauce around each plate and garnish with the chives.
