1. Prepare the Sauce:

• In a medium bowl, add 3/4 cup of good-quality mayonnaise.
• Whisk in 1–2 teaspoons of Worcestershire sauce and 1 teaspoon of fresh lemon juice until well combined.
• Gradually add 2–3 tablespoons of whole milk while whisking to achieve a thin consistency that barely coats the back of a spoon.
• Taste and adjust seasoning with additional Worcestershire sauce or lemon juice, if needed.
• Set aside in the refrigerator. This sauce can be stored for up to 3 days in a sealed container.

2. Prepare the Beef:

• Chill the Beef: Place the sirloin in the refrigerator for 30 minutes to firm it up. This will make it easier to slice thinly.
• Trim the Beef: Use a sharp knife to trim away any fat, gristle, or sinew, leaving a clean piece of lean meat. Be cautious during this step to avoid injury.

3. Slice the Beef:

• Using a long, razor-sharp knife, slice the beef into paper-thin slices. This step requires precision; the slices should be almost transparent.
• Arrange the slices on individual plates or a large serving platter, ensuring that they cover the surface completely. This recipe makes about six to eight servings.

4. Serve the Carpaccio:

• Drizzle the prepared sauce decoratively over the slices of beef.
• Optionally, garnish with freshly ground white pepper and a light sprinkle of salt.
• Serve immediately.