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Melt butter (or rendered beef drippings) in a pan over medium low heat and sprinkle in flour. Cook for approximately 4 minutes, or until flour begins to turn golden brown. Stir continually to prevent burning.
Starting with a few splashes at a time, slowly add beef juices to the pan, whisking to incorporate before more juice is added. Lumps will form in the gravy if too much liquid is added at once.
Simmer gravy for 2 minutes over medium heat, or until it reaches your desired consistency. It will thicken as it simmers.
Add salt and black pepper to taste and serve immediately.