Rack of Cervena venison with a mille-feuille of forest mushrooms

Ingredients

• 1 8-rib rack (silver skin removed)
• 2 sheets frozen filo pastry
• Egg wash
• 25 g butter
• 2 shallots (chopped)
• 1 clove garlic (crushed)
• 1 tbsp Cracked pepper
• 1 cup red wine
• 100 ml meat stock
• mix of seasonal mushroomS (well cleaned and torn/sliced into pieces)
• 1 Granny Smith apple (diced small)
• 1 medium size onion
• 30 ml brandy/calvados
• 75 ml fresh cream
• 1 tsp thyme
• 1 tbsp parsley
• salt
• Pepper
• 2 tbsp oil
• 1 tsp Dijon mustard
• seasonal vegetables (enough for four)