Which sauce is traditionally not associated with beef dishes?

Hollandaise sauce is traditionally associated with dishes that feature eggs, such as Eggs Benedict, and is often paired with vegetables or fish. Its rich, buttery flavor and creamy texture make it less suitable for beef dishes, which typically lean towards heartier and more robust sauces. In contrast, Bordelaise, Robert Sauce, and Chimichurri all have strong historical ties to beef preparations; for example, Bordelaise stemmed from French cuisine and is a classic accompaniment to steak, while Chimichurri is a zesty Argentine sauce frequently served with grilled meats. Therefore, Hollandaise stands out as the sauce that is least associated with beef, making it the correct choice in this context.