cup beef broth
Fresh-ground black pepper
Melt butter over medium heat in a small sauce pan. Sprinkle flour over the butter and stir until the flour completely absorbs the butter to create a roux, which will thicken the gravy. Cook the roux for 2 minutes, stirring frequently. This eliminates the raw flour flavor from the mixture. Whisk beef broth into the roux. Bring mixture to a boil, whisking frequently so there are no lumps. Reduce heat to medium low. Continue cooking and whisking the gravy until it starts to thicken and is completely smooth. Add fresh-ground pepper to taste. Remove gravy from the heat and allow to sit for 5 minutes before serving. The gravy thickens the more it cools.