Yield: 6 Servings
Combine the first six ingredients together in a small stainless steel bowl and whisk together to blend. Place the pieces of beef tenderloin in a stainless steel bowl and toss with the miso marinade to evenly coat. Thread meat onto bamboo skewers and refrigerate for 4 hours.
To make aioli, blanch the shiso leaves in a pan of boiling water for 5 seconds to wilt. Drain through a strainer and run under cold water to stop the cooking. Squeeze dry and place in a blender with the miso, ginger, oil and water. Puree until smooth. Add the mayonnaise and lime juice and pulse to incorporate.
Remove the beef brochettes from the refrigerator and allow to come to room temperature. Grill over high heat for approximately 5-7 minutes to lightly char and cook to medium rare or to desired doneness. Serve on a warm plate and drizzle with the shiso aioli.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.
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