Make the mayonnaise in the usual Italian way (see Notes) or use store bought. Season the mayo with Worcestershire, lemon juice, salt and white pepper. Taste the sauce and adjust the seasonings to your taste—the sauce should be very savory. Incorporate the milk, spoonful by spoonful, until you have achieved a pourable, sauce-like consistency.

Take your beef slices and, placing them between two slices of wax paper, flatten them out with a meat pounder until they are as thin as you can manage without ripping the slices. The slice should 'grow' to almost double their original size.

Lay the slices out on plates. (Although this is an appetizer, given the size of of slices, you'll need a dinner plate.) Then take the sauce and drizzle it all over the beef. You should not cover the meat but rather create Jackson Pollockesque streaks of sauce across the surface of the meat.

Serve immediately.