Roast parsnip and endives with beef

I won the meat raffle at the Florence Park Community Centre last night, Friday. My winnings were a beef rump steak and beef topside rolled, both from Meatmaster. The topside is from the USA, so some queeziness around corn feed lots and antibiotics, the rump steak is from the UK, so hopefully not too bad.

I bought parsnips and endives from the covered market and frozen Yorkshire puddings from Marks and Spencer's. My thinking was that on a muggy summer day we did not really want full, starchy roast beef, but a lighter flavour. When I got home I came across this recipe for Honey-Roasted Belgian Endives and Parsnips, which I will follow, but perhaps with less honey and more lemon.

Coated beef in mustard, flour, ground thyme, salt and pepper, olive oil. Put in a hot oven at 200°C on a bed of thyme, sage, lemon and tarragon.

Very disappointed with the taste of the meat, and slightly scared, and it was undercooked.

The honey roast was underdone: hotter and longer.

All in all not a great success.