Preheat your oven to 425°F (220°C).

In a mixing bowl, toss the halved fingerling potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the chopped herbs (tarragon, parsley, and thyme). Spread the potatoes on a baking sheet in a single layer.

Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.

While the potatoes are roasting, season the New York strip steaks generously with salt and freshly ground black pepper on both sides.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest on a plate.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream, Dijon mustard, and white wine vinegar. Simmer the sauce for about 3-5 minutes, allowing it to thicken slightly.

Stir in the remaining chopped herbs (tarragon, parsley, and thyme) into the sauce. Adjust seasoning with salt and pepper if necessary.

Slice the rested steaks and plate them alongside the herb-roasted fingerling potatoes. Drizzle the tarragon-cream sauce over the steaks and garnish with additional fresh herbs if desired.