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Open House 2017

Miso Grilled Beef Brochettes with Shiso Aioli

serves 6
Chef Brian Streeter
Pairs well with:
Vaca, Napa Valley

This spectacular red blend pairs excellently with the Miso Beef Brochettes


4 T. white miso
1 T. sake
1 T. mirin
1 tsp. french ginger, grated
2 cloves garlic, grated
2 T. vegetable oil
2 ½ lbs. beef tenderloin

3/4 c. shiso leaves, roughly chopped
1 T. white miso
2 tsp. french ginger, grated
2 T. vegetable oil
2 T. water
3/4 c. mayonnaise
2 tsp. lime juice


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 miso leave 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.

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