Generously salt and pepper the beef. Preheat a large pan coated with olive over high heat and sear the pieces of beef to form a nice golden crust on all sides.
Once the beef is no longer pink, remove from the pan, lower the heat to medium and add the onions. Cook for a few minutes until the onions are soft and translucent.
Add the garlic and continue cooking for a minute or two – don’t burn the garlic. Deglaze the pan with white wine and cook for a few minutes until the liquid is reduced. Add the mushrooms and cook for a few minutes until they soften. Add the Dijon mustard, thyme, and worchestire.
Cook for another minute or two before adding the French onion soup. Cook another minute or two before adding the Greek yogurt and crème fresh. Let the sauce thicken for a few minutes before adding the beef back in.
Cover and bring the mixture to a boil for about five minutes. Add fresh parsley and stir delicately until all is well combined.Serve over zucchini ribbons