In a medium bowl, combine the softened butter, minced smoked garlic, chopped parsley, lemon juice, salt, and pepper. Mix until well combined.

Transfer the mixture onto a piece of parchment paper, shape it into a log, and roll it tightly. Refrigerate until firm, about 30 minutes.

Preheat your grill or a cast-iron skillet over medium-high heat.

Pat the filet mignon steaks dry with paper towels and season both sides generously with salt and the crushed black peppercorns.

Brush the husked corn with olive oil and season with salt. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender. Remove from the grill and let it cool slightly before cutting the kernels off the cob.

Add a bit of oil to the skillet or grill. Once hot, carefully place the filet mignon steaks in the pan. Cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer for precision; aim for an internal temperature of 130°F (54°C).

Remove the steaks from the heat and let them rest for 5 minutes.

Slice the filet mignon and plate it alongside the charred sweet corn kernels. Top each steak with a slice of smoked garlic compound butter, allowing it to melt over the warm meat.

Optionally, garnish with additional fresh parsley and serve with your favorite sides.