Heat olive oil in a saucepan over high heat and sear the fillet, remove and set aside
Keep warm. Lower the heat and stir-fry the peppadews. Remove from pan as soon as they start to caramelize.
Heat the peppadew syrup in the saucepan and reduce by half. Add the honey, lemon juice and half of the coriander leaves. Heat through and take of the heat. Keep warm.
In a saucepan, combine the pinotage and fynbos honey, then reduce until thick and syrupy.
Arrange the salad and herb leaves on a platter.
Combine the avocado slices, beans and pistachio nuts, then dress with the Pinotage reduction then arrange on the leaves.
Thinly slice the filet and arrange on the salad.
Scatter the caramelized peppadews over the salad.
Drench the salad with the hot peppadew-and-honey-sauce.
Season with ground salt and pepper.
Serve immediately with crusty bread. (Can be served cold as well)