It’s easier than you think.
The process of making mayonnaise is a basic emulsification (getting two things to mix that normally don’t), so it is a bit of a delicate process and time consuming; but the end result is so worth it.
The proper portion for soup as an appetizer is 6-8 oz. (1 cup), hence the term "cup of soup." For soup as an entrée, the proper portion is 10-12 oz.
The cuts of beef that come from the non-moving parts like the ribs and loins are naturally tender and can be cooked using short, dry methods of cooking while still keeping the meat tender.