I also tend to think that sauce on most good beef is something of a waste. With that said, I do like things like Steak Diane and brandy cream sauce reduction.
I think of sauces more on chicken which is so plain in my mind. But I guess I just think you need to experiment. I sure have no genius when it comes to flavor profiles, so sometimes I just look for a very basic recipe for a sauce or chutney and then go from there. For a chutney -- maybe you add an additional fruit or a stronger onion or a dash of some herb and see how it goes. One of the best things I came up with was just being bored with plain potatoes one night, so cubed up a bunch of red potatoes, cooked, drained, added butter and then started adding herbs -- dried rosemary, herbs de Provence, basil. Turned out to be some of the best potatoes I ever made.
I just don't know how to do something without either following a recipe or just start out adding what I like until I get something I like.