Step 1

Start off by slicing the beef into strips or chunks.

Step 2

Season the beef with the kosher salt, fresh cracked pepper, and garlic powder, and toss to coat evenly.

Step 3

Preheat a frying pan over medium high heat, and then spray with olive oil spray.

Step 4

Sear the beef on both sides, for a total of 2-3 minutes. It will not cook through here; we are just looking for some color on the outside and to lock in flavor.

Step 5

Remove the beef from the pan and set aside on a plate to rest.

Step 6

Slice the mushrooms and shallots. Add more olive oil spray to the same pan, and add the mushrooms and shallots.

Step 7

Cook for 10 minutes, tossing frequently to prevent burning and sticking. Add more olive oil spray as needed.

Step 8

After 10 minutes, add the Worcestershire and Dijon to the cooked mushrooms and shallots, and whisk to combine.

Step 9

Add the butter and flour, and stir to coat, ensuring to break down the flour and incorporate it throughout the pan.

Step 10

Add the beef broth.

Step 11

Reduce the heat to medium and simmer the sauce for about five minutes, or until the sauce thickens from the flour.

Step 12

Stir in the sour cream and Greek yogurt.

Step 13

Return the cooked beef to the pan, along with any residual juices that collected in the dish as the beef rested. Cook for another 5 minutes for the flavors to combine and the beef to cook through a bit more.

Step 14

Taste the sauce for seasoning; add more salt and pepper as desired.

Step 15

Garnish with fresh chopped parsley for a pop of color.