Preheat oven to 425 degrees.

Melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk to combine, making a roux.

Cook and stir the roux for 1 minute and slowly whisk in the beef broth.

Continue to cook and stir the sauce until it begins to thicken.

Once thickened (approximately 4-5 minutes), remove the pan from the heat and stir in the bourbon.

Return the pan to the heat and continue cooking and whisking occasionally for a few more minutes.

Once the sauce has completely thickened, stir in the apple cider vinegar. Turn off the heat.

Cover the pan and keep the sauce warm until the potatoes and steaks are ready to serve (the sauce may be reheated over medium/low heat if needed when the steak and potatoes are complete).

Place the washed and cut potatoes on a baking sheet (covered with foil, optional).

Drizzle the potatoes with olive oil and toss to coat. Season the potatoes with salt and pepper.

Roast the potatoes in a preheated oven for 30 minutes, until fork tender and golden brown.

When the potatoes have cooked for 20 minutes, start the steaks.

Season the steaks with salt and pepper and place them in a large, preheated skillet.

Cook the steaks for approximately 5 minutes per side over medium/high heat (for medium rare), or until your desired level of doneness.

Place the steak and potatoes on a plate and serve with the bourbon butter sauce.