Hi all. I am looking to have a dinner party for 8 in late February (three course). Other than my wife and I, I would not describe the group as "foodie." I am thinking of going with filet mignon (or would someone recommend a chateaubriand), possibly with mushrooms. A few questions: First.... is it filet or fillet? I see both ways. The timing... this seems to be one of the harder items to master (I am planning on doing a scaled down run through prior). Am I able to pan sear (assuming filets) prior and keep them for any length of time and then finish them in the oven immediately before serving? If so, how far ahead can I sear them? What would be some suggested sides for this meal that would bring in seasonal items and work easily with the timing? I see asparagus a lot, but that isn't really a winter vegetable even in warm Arizona. I am a pinot noir fan, would this be an ok pairing? I was thinking the earthiness of the mushrooms and the wine would work well.... or would the pinot be lost? As for the first course I would ideally like something that can be done earlier in the day, salad? scallops? carpaccio (too much beef?) In general, would you go for a heavier dessert or a lighter one here? Thanks all, great forum, I'm surprised it too me so long to find it!