What about trying with Triple Sec or Curacao? I know they aren't quite the same thing, but maybe another orange liqueur would be close enough to cook with?
I used Cointreau as a somewhat cheaper substitute before and it works out fine. Problem this year was that girlfriend decided to late on what to cook and we also had other, very unplanned and stressful stuff happening this year. She briefly thought about ordering a bottle of Grand Manier via Amazon but it wasn't guaranteed to arrive in time.
I would slightly alter the order of operations for the sauce. Reduce the wine and other ingredients at the higher heat, but don't add the butter until the end over reduced heat (or even off the heat, using the heat still in the pan), similar to making a beurre monte or other similar sauces. This way you get the intense wine and fond flavor without nearly as much risk of the sauce breaking.
I used to feel guilty about "demoting" fancier foods like leftover steak into college/peasant dishes like nachos & ramen, but it's a great way to upgrade simple dishes, especially after you've had the "proper" meal and want something different. Brisket in stew, NY strip in tacos, etc.
Do you have a go-to ramen sauce recipe? I keep those cheap noodle bowls around as an alternative carb to pasta or rice, but instead of using the spice packet in water, I usually put some combination of soy sauce, brown sugar, and sriracha into butter+milk, then add cheese, a fried egg, and whatever meat I have.
ohhhh the one with egg yolk mayo chili oil and some of whatever packet is really good, this works best with shin brand. I also add cilantro and lime juice for a kick. when you mix the eg yolk and mayo in the bowl first and temper it with a bit of the noodle water it makes it very creamy and delicious. you can do this with or without some broth for soup.
Cold butter