CREAMY PEPPER SAUCE for steak

INGREDIENTS:
60 ml Butter
60 ml Cake Flour
250 ml Cream
250 ml Beef Stock (1 beef stock cube with 250ml hot water)
45 ml Freshly Ground Black Pepper (3 tablespoons) or 2 tablespoons ground and 1 tablespoon whole corns (black or coloured)
Sea Salt

METHOD:
Melt butter in a saucepan and stir in the flour.
Cook for a minute then remove from heat and add cream and stock whisking continuously.
Add the freshly ground Black Pepper, season with a little bit of Sea Salt.
Return to heat and bring to the boil, whisking until smooth and thick