1Heat 1 tbsp oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate. In same skillet, add 1 tbsp oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl. 2Add remaining 1 tbsp oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes. Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered. 3Add remaining 1 tbsp oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes. Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.
