Warm the wine and chicken stock in a saucepan.
Heat the oil in a flameproof dish and add the chopped shallots. Cook until they begin to change colour, stirring several times.
Add the rice and mix well so that the grains are well coated with the oil. Pour in the wine and stock. Season, add the thyme and bring to simmering point, then cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for around 15 minutes.
Slice the beef fillet into 6 cm (2½ in) strips. Heat a nonstick saucepan and quickly sauté the strips of beef. Season, remove from the heat and sprinkle with the chopped parsley.
Serve the rice accompanied by the sautéed beef.