I personally love jus de veau lie any portioned cut of red meat. So. Fucking. Delicious.
IMO, Hollandaise is too rich (like 90% butter) for meat, although yes it is the classical way. If I want more fat with my steak, I would just roll and cut some pads of compound butter. Way easier and faster than an easily-breakable sauce that doesn't hold well at all.
I prefer those fat-based sauces on fish mostly, sometimes chicken.
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