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For the Red Wine–Orange Sauce:
Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; cook, stirring frequently, until deep brown, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute. Add broth, wine, orange juice, vinegar, Worcestershire, and thyme sprig, scraping up any browned bits.
Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes.
Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 piece at a time.
Season with salt and pepper to taste.