Place beef tenderloin in a glass dish.

In a small bowl, combine molasses, black pepper, garlic, shallot, ginger, thyme and pepper flakes. When well blended, pour over beef. Cover.

Refrigerate, allowing meat to marinate for 24 hours, turning occasionally.

Remove meat from marinade, and reserve 3 tablespoons to deglaze pan. Place on cutting board, and using a sharp knife, cut into 8 portions. Season with salt.

Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay beef medallions in skillet and brown for 3 minutes.

Turn and brown for 2 minutes or until desired degree of doneness is reached.

Just before removing meat, add reserved molasses marinade to skillet to deglaze the pan as well as to glaze the medallions. Quickly turn meat over to glaze other side. Remove from skillet immediately.