Preheat the oven to 60°C. Warm the platter and plates.
Melt the butter. Sauté the shallot. Add the thyme, stock, orange zest and juice, bring to the boil. Reduce the liquid to approx. 250 ml, strain. Return the liquid to the pan. Add the Grand Marnier. Stir the Maizena Express cornflour into the hot liquid, cook for approx. 2 mins., season.
Mix the cream cheese with a little stock until smooth. Pour in the remaining stock while stirring, then bring to the boil. Simmer the sauce over a low heat for approx. 5 mins. Pour in the orange juice, season with salt.
Heat the clarified butter in a frying pan. Brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, cook for a further minute on each side, season the medallions.
Plate up both sauces, arrange the meat on top and garnish with orange and thyme.