Oaked Smoked Sirloin of Beef

I had to marry a dish with an array of very distinct flavours. The pungent intensity and sweetness of the smoked beef fillet, the wild mushrooms earthiness and the highly aromatic truffles. My choice of sherry had to have all the qualities I needed for the pairing. The complex, intense aromas of toasty oak, nuts, peaches and caramel, tamed the sharpness of the dish whilst the spicy and rich mid palate flavours combined in perfect harmony with all the dish ingredients. I cannot think of another wine for this dish.