Preheat oven to moderately hot (200°c/180°c fan forced)

Trim excess fat from fillet; tie fillet with kitchen string at 3cm intervals. Place fillet in lightly oiled shallow flameproof baking dish; brush all over with oil, sprinkle with pepper. Roast, uncovered, about 20 minutes or until cooked as desired.

Remove fillet from dish, cover; stand 10 minutes. Place baking dish over low heat, add wine; simmer, stirring, about 2 minutes or until mixture reduces by half. Add stock; stir until sauce comes to a boil. Strain sauce into small jug. Serve sliced fillet with red wine risotto, drizzled with sauce.

Whilst beef is cooking prepare risotto.

Place stock in medium saucepan; bring to a boil. Reduce heat; simmer, covered. Heat half of the butter in large saucepan; cook brown onion, stirring until softened. Add rice; stir to coat rice in onion mixture. Add wine; bring to a boil. Reduce heat simmer, stirring, 2 minutes. Stir in ½ cup of the simmering stock; cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in ½ cup batches, stirring until absorbed after each addition. Total cooking time should be 35 minutes or until rice is just tender. Add cheese, remaining butter and green onion, stirring until butter melts.