Here is a recipe to try. For the manufacturing cream, heavy whipping cream will work fine. For the beef stock you can sub chicken stock or you can use demi but if doing so reduce the amount to probably 1 tablespoon. Oil doesn't have to be olive, could be hazelnut, walnut, peanut or even canola.
Pepper Steak Sauce
Weight or Volume Ingredients
¼ teaspoon garlic, finely chopped
4 tablespoons brandy
½ ounce cream cheese
2 teaspoons whole grain mustard
4 teaspoons balsamic vinegar
2 teaspoons soy sauce
1 teaspoon worcestershire sauce
4 tablespoons beef stock
½ cup manufacturing cream
to taste salt
to taste black pepper
1 teaspoon extra virgin olive oil
Saute garlic lightly. Deglaze with brandy. Add cream cheese, mustard, vinegar, soy, Worcestershire, stock, and cream. Bring to a boil. Reduce heat to a simmer and reduce sauce until thickened. Remove from heat and while still warm, adjust seasoning with salt and pepper. Whisk in oil and serve immediately.