Safety

• The main concern with refrigerating a bacon-wrapped beef tenderloin has to do with preventing the growth of bacteria that could cause illness. So long as you handle the meat properly, it's perfectly safe to wrap the meat in bacon and store it a day ahead. Start with fresh beef and bacon. Wash your hands well and make sure any cutting boards and utensils are clean. Place the meat on a tray or plate and wrap it with plastic wrap. Store it within one hour of preparation in the refrigerator and make sure the temperature is set at 40 degrees Fahrenheit.

Flavors

• Preparing meats ahead of time is a favorite trick of chefs to add flavor and tenderness. Before you wrap the beef in bacon, add your desired seasonings, like salt, garlic or rosemary. As the meat sits in the refrigerator, these ingredients will permeate the flesh, creating delicious results. The bacon also gives the meat a slightly smoky and sweet flavor.

Cooking Preparation

• Meat prepared ahead of time will be firm and cold. It's a good idea to remove the meat from the refrigerator 30 minutes to one hour ahead of cooking it to allow it to come to room temperature. Bringing meat to room temperature is perfectly safe, so long as you don't allow it to sit for more than one hour. Doing so ensures that moisture evaporates, so that the meat browns rather than steams. Blot the meat lightly with a paper towel, as well, to remove moisture. Cook according to your recipe.

Convenience

• A bacon-wrapped tenderloin creates an elegant presentation, and it's not difficult to do. However, if you're pressed for time, wrapping the meat ahead of time can save you valuable minutes before the dinner guests arrive. In general, it's best to prepare as much of the food ahead of time as you can. This advance preparation can mean the difference between a harried host or hostess and one that's happy, composed and ready to entertain.