Method

• 1.
  Combine the yeast, sugar and 1 cup (250ml) lukewarm water in a bowl, stirring to dissolve the yeast. Cover with a clean tea towel and set aside in a warm place for 10 minutes or until frothy.
• 2.
  Combine the flour, sesame seeds and 1 tsp black salt in a large bowl. Make a well in the centre. Add the yeast mixture and 1 tbs oil and stir until combined.
• 3.
  Turn out onto a lightly floured work surface and knead for 8-10 minutes until smooth. Place dough in a large oiled bowl. Cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.
• 4.
  Meanwhile, rub the beef with the remaining 1 tbs oil. Heat a frypan over high heat and cook the beef for 1 minute on each side until browned. Wrap tightly in plastic wrap, tying a knot at either end, then freeze for 1 hour to firm slightly.
• 5.
  For the horseradish creme fraiche, place all the ingredients in a bowl and stir to combine. Chill until ready to serve. Preheat oven to 180°C. Grease and line 3 large baking trays with baking paper.
• 6.
  Stretch and roll 1 heaped tablespoon of dough on a work surface until 5mm-1cm thick. Repeat with the remaining dough.
• 7.
  Place grissini on the prepared trays and scatter with 1 teaspoon salt. Bake for 20 minutes or until crisp. Set aside to cool on the trays.
• 8.
  Using a sharp knife, slice the wrapped beef as thinly as possible, then arrange on a large chilled serving platter.
• 9.
  Rub the remaining salt and Worcestershire sauce together in a bowl, then sprinkle over the beef. Serve the grissini with beef carpaccio and horseradish creme fraiche.