Peel the avocados, remove the stone and mash the flesh with the hand blender. Squeeze the juice from half of the limes and stir into the avocado puree. Peel the remaining limes, remove the fruit segments between the dividers, add to the puree form.
Rinse chili peppers, remove seeds, cut peppers into rings. Fold in double cream and sherry, season with salt and sugar.
Cut basil leaves into strips, sprinkle over sauce. Serve with the roast beef.
Limes quickly discolor.
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