12 Tbsp. Butter, divided
2 Tbsp. Parsley leaves, finely chopped
Salt and pepper
1/4 c. basil leaves, packed
4 ears corn
4 6-8 oz Filet Mignons, 1-in. thick
Let the butter sit out until soft. Put 4 Tbsp. in a small bowl. Grate 2 tsp. of lemon zest onto the butter. Add parsley. Squeeze 1/4 of the lemon’s juice onto the butter. Mash together using a fork. Add salt and pepper to taste. Put butter onto small piece of saran wrap, and tightly wrap into a cylinder. Put in fridge to harden.
Put remaining butter and basil into a food processor, and pulse until mixed. Add salt and pepper to taste, and set aside in refrigerator.
Brush corn with olive oil and grill over medium heat for 8-10 minutes, turning every couple of minutes. Remove from grill, and turn grill to high heat. When cool enough to handle, cut kernels from the ear. Set aside.
Brush filets with olive oil, season thoroughly with salt and pepper. Let sit for 5-10 minutes. Place on hottest part of the grill until desired doneness is achieved (8-10 minutes for medium rare). Turn only once during cooking. When done, remove from grill and let rest 5-10 minutes.
In a deep saute pan, mix corn and basil butter over medium heat, stirring continuously. Add salt and pepper to taste. Stir until butter is melted and corn is coated, then remove from heat and cover.
Cut end of filets to show doneness, place on plate with dab of lemon-parsley butter on top (a fresh parsley leaf also makes for beautiful presentation). Serve with generous helping of corn.
The lemon-parsley butter and basil butter can be made up to a week in advance. The corn can be cut and grilled several hours before serving (just allow more time for corn to mix with basil butter in saute pan to reach a desired temperature).