Preheat oven to 425 degrees F (220 degrees C).
Remove Fresh Rosemary (0.25 ounce) needles from stems and mince. Discard stems, and place needles in a medium bowl.
Slice Fingerling Potato (8 ounce) in half lengthwise and place in the same bowl with rosemary.
Toss the fingerling potatoes with Extra-Virgin Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Lay potatoes in a single layer on a foiled sheet pan and roast in the oven for 20 minutes.
Meanwhile, trim the ends off of the Green Beans (6 ounce) and slice them diagonally.
Mince the Shallot (1). Set aside.
Slice Garlic (2 clove) in quarter-inch slices lengthwise. Set aside.
Heat a medium sauce pan over medium high heat with Extra-Virgin Olive Oil (1 teaspoon). When oil is hot, add green beans, garlic cloves, Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon). Cook for three minutes.
Pat dry Boneless New York Strip (2) with paper towels. Press the steaks firmly into Freshly Ground Black Pepper (2 tablespoon) and Salt (1/4 teaspoon) to ensure an even crust.
Add another medium sauté pan and heat on high heat. Add half of the Butter (1 tablespoon) and Extra-Virgin Olive Oil (1 tablespoon).
When pan is hot, add the steaks. Sear for three minutes on each side. Cook longer, if desired, until desired temperature is reached.
Remove steaks and allow to rest until plating.
Over medium heat, using the same pan as the steaks, add in a quarter of the remaining Butter (1/2 tablespoon) and shallot until translucent.
Add Brandy (1/4 cup), Beef Bouillon Cube (1), half a cup of water, and Green Peppercorns (2 teaspoon). Stir in Whipping Cream (1/4 cup). Cook for four minutes until the sauce has reduced and is slightly thickened. Stir in the last quarter of Butter (1/2 tablespoon) and remove from heat.
Slice the steaks thinly against the grain. Place the green beans and potatoes on two plates. Fan the thinly sliced steaks next to the vegetables and spoon the sauce over the steak.