In a large baking dish or roasting pan, mix molasses, vinegar, bourbon, pepper, garlic, shallot, ginger, thyme
and chili flakes. Trim any excess fat. Rinse meat and pat dry. Set in marinade and turn to coat. Cover dish and
chill, turning meat occasionally at least 4 hours or up to 1 day.
To Freeze: Freeze in Marinade in a freezer safe container.
To Reheat: Defrost. Lift beef from marinade; discard marinade. If tenderloin is uneven, tie with a cotton
string where needed to make evenly thick. Set on a rack in a foil-lined 12-15" roasting pan.
Bakin in 400-degree oven until thermometer inserted in center of thickest part registers 130-135 degrees for rare,
40-50 minutes. Let rest in a warm place for 5-15 minutes.
Remove strings. To serve slice 1/4 to 1" thick.