Ingredients
- 4 tbsp white miso
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp fresh ginger (grated)
- 2 cloves garlic (grated)
- 2 tbsp vegetable oil
- 2½ lb beef tenderloin
- ¾ cup shiso leaves (roughly chopped)
- 1 tbsp white miso
- 2 tsp fresh ginger (grated)
- 2 tbsp vegetable oil
- 2 tbsp water
- ¾ cup mayonnnaise
- 2 tsp lime juice
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.
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