Gratinated veal entrecotes with fresh figs

Allow the veal entrecotes to reach room temperature. Cut cheese crusts and cut cheese into 8 slices. Peel onion and cut very finely. Wash figs and cut each into 6 slices. Cut the needles of rosemary sprigs and chop them finely. Grease the baking sheet with parchment paper.

Preheat the oven grill. Grill or fry pan with non-stick coating heat up to hot. Lightly spread the entrecotes with oil and roast in a grill pan over high heat for about 3 minutes, turning halfway. Place the entrecotes on baking sheet. Place slices of abbey cheese on top and sprinkle half of red onions and rosemary. Arrange slices of fig on top and sprinkle the rest of onion and rosemary over it. Sprinkle with vinegar and honey. Salt and pepper above it. Bake the baking plate about 15 cm under the hot grill and let cheese and figs color in approx. 4 minutes. Carefully put the prawns on four warm plates with a palette knife. Serve with tagliatelle with walnut pesto.