Prepare sauce first. Heat olive oil in pan. Add shallots and cook for 1-2 minutes. Add tomato paste, broth and red wine. Simmer for 2-3 minutes. Add brown sugar, salt, black pepper and mustard. Simmer over low heat for 3-5 more minutes until sauce has thickened and sugar has dissolved. Remove from heat, cover and keep warm or, store in refrigerator and rewarm right before serving.